Creamy Potato Chowder with Dill – The Ultimate Comfort Food

There’s something undeniably comforting about a bowl of warm, creamy soup—especially one that’s packed with tender potatoes, sweet peas, aromatic leeks, and a generous sprinkle of fresh dill. This Creamy Potato and Pea Chowder with Dill is exactly that kind of dish. It’s the kind of recipe that wraps you up like a cozy blanket on a chilly evening, but it’s also light enough to enjoy during the spring or summer when peas are in season and herbs are at their freshest.

What makes this chowder so special is its elegant balance between rich creaminess and bright, herbaceous flavor. You’ve got the earthiness of baby potatoes, the slight sweetness of peas, and the subtle sharpness of fresh dill—all tied together in a luscious broth that feels indulgent but isn’t too heavy. And the best part? It all comes together in one pot with minimal effort.

This soup is the kind of recipe that became an instant staple in my kitchen. The first time I made it was on a rainy Sunday, and I remember thinking, “This is the kind of meal I’d serve to someone I care about.” It’s simple, satisfying, and packed with flavor, and every time I make it now, it brings back that same sense of comfort and warmth.

Whether you’re a beginner cook looking for something straightforward or a seasoned home chef in search of a new twist on classic potato soup, this chowder fits the bill beautifully. It’s adaptable, forgiving, and just the right kind of dish to cozy up with after a long day.

So let’s dive into why this recipe deserves a permanent place in your meal rotation.

Why You’ll Love This creamy potato chowder Recipe

This recipe checks all the boxes when it comes to weeknight comfort food. It’s quick to make, loaded with flavor, and requires just a few everyday ingredients that you may already have on hand. From the first bite, you’ll notice how all the flavors come together in harmony. The creamy broth gives it that velvety texture, while the potatoes provide heartiness and the peas add a burst of freshness. The dill? It’s the finishing touch that elevates the entire bowl into something memorable.

First, let’s talk about the ease of preparation. Everything happens in one pot—yes, just one—which means fewer dishes and more time to relax after cooking. You’ll sauté, simmer, and stir, all without needing to pull out your entire kitchen arsenal. Even if you’ve never made chowder before, this method is foolproof and incredibly forgiving.

Secondly, the flavor profile is just so satisfying. The leeks and garlic form a rich, aromatic base that gives the soup depth, while the white wine adds brightness and complexity. Once the potatoes are tender, a quick mash directly in the pot creates the ideal creamy consistency without having to blend or purée. And the heavy cream takes it to the next level, creating that dreamy texture that makes chowder so irresistible.

This recipe is also incredibly flexible. You can add extra vegetables if you’d like—think corn, carrots, or even some leafy greens like spinach or kale. It’s also easy to adapt for dietary preferences, whether you need to keep things vegetarian, gluten-free, or halal.

But perhaps the best reason to love this recipe is how it brings people together. It’s the kind of dish you can serve to friends at a casual dinner or enjoy solo in your coziest pajamas. It reheats beautifully, making it perfect for meal prep or leftovers, and the ingredients are affordable and accessible.

If you’ve been craving a recipe that’s both nourishing and indulgent, comforting but not boring, this chowder might just be your new go-to.

Health Benefits of this creamy potato chowder

Although this chowder feels like a comfort dish through and through, it’s surprisingly full of nutritious ingredients that offer plenty of health benefits. Thanks to the blend of vegetables, broth, herbs, and moderate use of cream, it manages to strike a balance between indulgent and wholesome.

To begin with, baby potatoes are a wonderful source of complex carbohydrates, providing long-lasting energy. They’re also rich in fiber—especially if you leave the skins on, which we do in this recipe. Additionally, they’re packed with potassium, which supports healthy blood pressure, and vitamin C, which boosts the immune system.

Peas, one of the stars of the dish, are more than just a splash of green. They’re high in plant-based protein and fiber, which help with satiety and digestion. Peas also provide several essential nutrients like folate, vitamin K, and manganese, all of which play key roles in bone health and metabolism.

Leeks and garlic are both members of the allium family and bring more to the table than just flavor. Leeks are rich in antioxidants and support digestive health, while garlic is known for its immune-boosting properties and anti-inflammatory effects. Including them in this chowder means you’re getting a boost of both taste and health with every spoonful.

Using low-sodium vegetable broth keeps the dish heart-friendly by minimizing excess salt. If you’re watching your sodium intake, this step is key. At the same time, a moderate splash of heavy cream adds that luxurious mouthfeel we love in chowder without overwhelming the dish or making it too heavy.

Fresh dill not only enhances the flavor but also comes with some surprising nutritional perks. It contains antioxidants and essential oils that may aid in digestion and reduce bloating. Plus, dill is often used in traditional remedies for its calming effect on the stomach.

Finally, this recipe is naturally meat-free, making it a great option for vegetarians. And because it’s so hearty, even meat lovers won’t feel like they’re missing out. The use of Worcestershire or soy sauce gives it a touch of umami depth that mimics the savory richness of a meat-based broth.

So, while this chowder may feel like a bowl of pure comfort, it’s also doing good things for your body. That’s the kind of balance we can all get behind.

Preparation Time, Servings, and Nutritional Information

When it comes to deciding what to cook on a busy evening, time and effort are everything. This recipe was designed with simplicity in mind, allowing you to whip up a flavorful, filling meal without spending hours in the kitchen. In under an hour, you can have this creamy chowder on the table, with minimal prep and maximum payoff.

Total Time:

• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes

Servings:

• This recipe makes approximately 4 hearty servings, perfect for a family dinner or a couple of cozy meals for two. It can easily be doubled for larger gatherings or meal prepping.

Nutritional Information (per serving):

• Calories: Approximately 360
• Protein: 7g
• Carbohydrates: 40g
• Dietary Fiber: 6g
• Sugars: 5g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 700mg (depending on broth and soy sauce used)

These numbers are estimates and can vary slightly based on the specific ingredients and brands you use. For example, using soy sauce instead of Worcestershire sauce may change the sodium content slightly. If you’re following a specific dietary plan, you can easily adjust the quantities or substitute ingredients to better align with your nutritional needs.

And since this chowder is already vegetarian, gluten-free (when made with gluten-free broth and soy sauce), and full of fiber-rich vegetables, it’s a wholesome option for a wide range of dietary preferences.

Ingredients List of this creamy potato chowder

Every great recipe starts with great ingredients, and this chowder is no exception. The ingredient list is short, simple, and incredibly flavorful. Many of these items are pantry or fridge staples, which means you might already have them on hand.

Here’s everything you’ll need to make Creamy Potato and Pea Chowder with Dill:

• 2 tablespoons extra-virgin olive oil – This is your base for sautéing the aromatics. It adds richness and a subtle fruity note.
• 1 medium leek (white and pale green parts only), thinly sliced, rinsed, and patted dry – Leeks provide a mild, onion-like flavor that becomes sweet and soft when sautéed.
• 3 garlic cloves, thinly sliced – Garlic adds depth and warmth to the chowder, infusing every spoonful with a gentle kick.
• ¼ cup dry white wine – Used to deglaze the pot and enhance the soup’s flavor. You can use broth or a splash of lemon juice as a non-alcoholic alternative.
• 1 pound baby potatoes (gold or red), unpeeled and cut into thick wedges – These provide heartiness and texture. Keeping the skins on adds nutrients and rustic charm.
• 6 cups low-sodium vegetable broth – This forms the flavorful, savory base of the soup. Choose a high-quality broth or homemade if possible.
• 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt – Adjust to taste. Different salt brands have different salinity, so taste and adjust as needed.
• Freshly ground black pepper – A few grinds bring out the savory flavors and add a little spice.
• 1 cup heavy cream – Adds richness and a silky smooth texture without overpowering the fresh ingredients.
• 1 cup shelled fresh or frozen peas – These add color, sweetness, and a fresh, springy vibe to the chowder.
• 2 teaspoons Worcestershire sauce or soy sauce – Adds umami depth and a slight tang that balances the creaminess.
• ¼ cup coarsely chopped fresh dill, plus extra sprigs for garnish – Dill brings brightness and a herbaceous finish that complements the potatoes and peas beautifully.

All ingredients are easy to find at most grocery stores. If you’re using frozen peas, no need to thaw them—just toss them in during the last few minutes of cooking.

Now that you’ve gathered your ingredients, let’s get cooking.

Step-By-Step Cooking Instructions of this creamy potato chowder

Cooking this chowder is as straightforward as it gets. Even if you’re not a seasoned home cook, you’ll find that the steps are intuitive and easy to follow. The key is to take your time during the sauté and simmer stages—those moments when flavor really develops. Plus, with everything coming together in just one pot, there’s minimal cleanup. Here’s how to make it, step by step.

Step 1: Prepare Your Ingredients

Before you start cooking, it’s helpful to prep all your ingredients so that everything is ready to go when you need it. Slice the leek (white and light green parts only), rinse it thoroughly to remove any dirt or grit, and pat it dry with a clean towel. Thinly slice the garlic. Wash the baby potatoes and cut them into thick wedges, leaving the skins on for added texture and nutrients. If you’re using fresh dill, coarsely chop it and set aside a few sprigs for garnish later.

Step 2: Sauté the Aromatics

Start by heating two tablespoons of extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the sliced leek and garlic. Stir them gently with a wooden spoon or silicone spatula.

Continue cooking for about 3 minutes, stirring occasionally, until the leeks and garlic have softened and started to take on a bit of golden color. The smell at this point will be incredible—savory, slightly sweet, and deeply aromatic.

This sautéing step is where your flavor base is built, so don’t rush it. Allowing the leeks and garlic to gently brown brings out their natural sweetness and depth, which will carry through to every bite of your chowder.

Step 3: Deglaze the Pot

Once your aromatics are lightly browned and fragrant, it’s time to deglaze the pot. Pour in ¼ cup of dry white wine. If you prefer not to use wine, a splash of vegetable broth with a teaspoon of lemon juice makes a great substitute.

Use your spoon to scrape up any browned bits from the bottom of the pot. These little bits, known as fond, are packed with flavor and will enrich your soup. Let the wine cook for about 2 minutes, or until it’s mostly evaporated. You’ll notice it reduces quickly, concentrating its acidity and subtle sweetness.

Step 4: Simmer the Potatoes

Now, add your pound of baby potatoes to the pot, followed by 6 cups of low-sodium vegetable broth. Season with 2 teaspoons of Diamond Crystal kosher salt (or 1 teaspoon of Morton kosher salt) and a few generous grinds of freshly ground black pepper.

Increase the heat to bring everything to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer uncovered for about 20 to 25 minutes. You’re looking for the potatoes to become very tender and almost starting to fall apart—this will help give the chowder its hearty texture later on.

While it simmers, the broth will absorb all the goodness from the potatoes, leeks, and garlic, turning into a savory, slightly creamy base even before the cream is added.

Step 5: Mash Some of the Potatoes

Once the potatoes are soft and tender, grab a potato masher and gently mash some of the potatoes directly in the pot. You don’t need to mash all of them—just enough to thicken the soup and give it that signature chowder consistency.

This technique is brilliant because it eliminates the need to blend the soup, which saves time and dishes. The remaining chunks of potato give the chowder its satisfying texture, while the mashed bits help the soup become naturally creamy and full-bodied.

Step 6: Add the Cream and Peas

Reduce the heat to medium and stir in 1 cup of heavy cream. Immediately, you’ll see the broth transform into a rich, velvety soup. It’s smooth, luscious, and exactly what you want a chowder to be.

Next, add 1 cup of shelled peas. If you’re using frozen peas, there’s no need to thaw them first—they’ll warm up quickly in the hot soup. Let the soup cook for about 5 more minutes, or until the peas are tender and the cream has fully blended in.

At this point, the chowder should be thick and creamy, but still brothy enough to feel like a soup rather than a stew. The peas add a lovely pop of color and sweetness that contrasts beautifully with the rich cream and earthy potatoes.

Step 7: Finish with Flavor

With the heat turned off, stir in 2 teaspoons of Worcestershire sauce or soy sauce. This little splash of umami gives the chowder a deeper, more rounded flavor. It’s a secret ingredient that might not be traditional, but it makes a big difference in taste.

Now, fold in ¼ cup of chopped fresh dill. The dill should go in last to keep its vibrant color and fresh, herbaceous flavor. Stir gently to distribute it evenly throughout the soup.

Give the chowder a final taste and adjust the seasoning as needed. You might want a bit more salt, pepper, or even another sprinkle of dill.

Step 8: Serve and Garnish

Ladle the chowder into bowls while it’s still hot. Top each bowl with a few extra sprigs of fresh dill and another twist of black pepper for good measure.

The chowder should be creamy and full of tender vegetables, with flecks of green from the peas and dill and a subtle golden hue from the leeks and cream. Serve with warm bread, toast, or crackers for dipping, and enjoy the comfort of this nourishing meal.

Now that your chowder is ready, let’s look at how best to serve it.

How to Serve this creamy potato chowder

This creamy chowder is as versatile as it is delicious. Whether you’re serving it up for lunch, dinner, or even as part of a multi-course meal, there are plenty of ways to dress it up or keep it simple.

Start with the basics: a generous bowl of chowder served piping hot, garnished with extra dill and black pepper. This alone makes for a deeply satisfying meal, especially when paired with something to scoop or soak up the broth.

For a more complete experience, here are some serving suggestions to try:

• With crusty bread: A slice of sourdough, a warm baguette, or a toasted ciabatta roll makes a perfect partner. Use it to mop up every last bit of chowder.
• Topped with croutons: Add a handful of homemade or store-bought croutons for a crunchy contrast to the soft potatoes and peas.
• With a side salad: A simple arugula salad with lemon vinaigrette or a cucumber-dill salad complements the creamy richness of the soup.
• As a starter: Serve a small bowl of chowder as the first course of a dinner party or special meal. It sets the tone for a cozy and elegant evening.

Don’t be afraid to get creative with toppings, either. A spoonful of Greek yogurt, a drizzle of olive oil, or a sprinkle of grated hard cheese can add another dimension of flavor and texture.

No matter how you serve it, this chowder is bound to be a hit. It’s satisfying, soul-warming, and just indulgent enough to feel special.

Pairing Suggestions for this creamy potato chowder

Pairing your chowder with the right side dishes, drinks, or even a light dessert can turn a simple meal into a complete culinary experience. Because this dish is rich, creamy, and full of savory notes, you’ll want to balance it with something fresh, crisp, or light.

Best Side Dishes

• Mixed Green Salad: A bowl of fresh greens tossed with lemon juice, olive oil, and a pinch of salt is the perfect contrast to the richness of the soup.
• Roasted Vegetables: Lightly roasted carrots, zucchini, or cauliflower work wonderfully as a side and add more nutrition to the meal.
• Grilled or Steamed Asparagus: Its earthy, slightly bitter flavor pairs beautifully with the sweetness of peas and the creaminess of the chowder.
• Whole Grain Crackers or Flatbreads: These add a bit of crunch and fiber, rounding out the meal with minimal prep.

Beverages

Since this recipe is halal-friendly, we’ll stick to non-alcoholic drink pairings that enhance the flavors of the chowder.

• Cucumber Mint Sparkling Water: Crisp and refreshing, it cleanses the palate between bites.
• Iced Herbal Tea: Try something citrusy like hibiscus or lemon-ginger to balance the richness of the cream.
• Warm Apple Cider: For colder months, a mug of unsweetened apple cider adds warmth and a hint of sweetness.

Light Dessert Ideas

After a hearty bowl of chowder, you may want to end with something light and refreshing:

• Fresh Berries with Honey and Mint: Simple, sweet, and not too heavy.
• Lemon Sorbet or Granita: A bright citrusy finish that cuts through the richness of the soup.
• Fruit Salad with a splash of rosewater: Adds a touch of elegance without overwhelming the palate.

Pairing thoughtfully ensures that your chowder dinner feels intentional and balanced, without being overly complicated. Next, let’s talk about how to keep those leftovers tasting just as good as day one.

Storage, Freezing & Reheating Instructions of this creamy potato chowder

One of the best things about this creamy potato and pea chowder is how well it stores. Whether you’re meal prepping for the week or saving a portion for a quick lunch, this soup holds up beautifully in the fridge and freezer. Because of its creamy nature and hearty texture, you’ll find that it tastes just as good—if not better—the next day.

How to Store Leftovers in the Fridge

To store your chowder for short-term use, allow the soup to cool slightly at room temperature. You don’t want to transfer hot soup directly into the fridge, as it can affect the internal temperature and cause other items to spoil. Once the chowder is warm but not hot, transfer it to an airtight container.

Place the container in the refrigerator and store for up to 3 to 4 days. Because this soup contains dairy, it’s best to enjoy it within this timeframe for maximum flavor and food safety.

When you’re ready to eat, give the soup a good stir to redistribute the ingredients. The potatoes and peas may settle or thicken slightly as the soup cools, which is totally normal.

Reheating Instructions

Reheating is easy and takes just a few minutes. Here are two simple methods:

Stovetop Method (Best for Texture):
Pour the desired amount of soup into a small saucepan. Heat over medium-low, stirring occasionally, until warmed through. If the chowder has thickened too much, add a splash of vegetable broth, water, or milk to loosen it up to your liking.

Microwave Method (Quick and Convenient):
Spoon the chowder into a microwave-safe bowl and cover loosely with a lid or paper towel to prevent splatters. Heat on medium power for 1 to 2 minutes, stirring halfway through. Continue heating in 30-second bursts until hot.

Avoid bringing the soup to a rapid boil when reheating, especially if using the microwave. High heat can cause the cream to separate, which doesn’t affect the safety of the soup but can change its texture.

How to Freeze this creamy potato chowderfor Later

Yes, you can absolutely freeze this chowder! However, there are a few tips to keep in mind for the best results:

1. Cool the Chowder First:
   Let the soup cool completely before freezing. This prevents condensation, which can create ice crystals and affect the texture.
2. Use Freezer-Safe Containers or Bags:
   Transfer the soup to a freezer-safe airtight container or heavy-duty zip-top freezer bags. Leave at least 1 inch of space at the top to allow for expansion as the soup freezes.
3. Label and Date:
   Write the date on the container so you know when you froze it. The chowder will keep in the freezer for up to 3 months.
4. Freeze in Portions:
   If you know you’ll only want a single serving later, freeze the chowder in smaller containers. This way, you don’t need to thaw the whole batch just for one bowl.

Reheating from Frozen

To reheat, remove the container from the freezer and let it thaw in the refrigerator overnight. Once thawed, reheat using one of the two methods listed above. If you’re in a hurry, you can reheat the frozen soup directly on the stovetop over low heat, but stir frequently and add extra broth as needed to help it loosen and heat evenly.

By following these storage and reheating tips, you can enjoy this comforting chowder again and again with minimal effort. Next, let’s talk about some common mistakes to avoid to make sure your soup turns out perfectly every time.

Common Mistakes to Avoid in this creamy potato chowder

Even with a recipe as forgiving as this chowder, a few missteps can impact the final flavor or texture. The good news is that they’re all easily preventable. Here are the most common mistakes people make with chowder—and how to avoid them.

Using Too Much or Too Little Liquid

It’s important to measure your liquid carefully. If you add too little broth, the chowder will be overly thick and may not cook the potatoes evenly. On the other hand, too much broth can dilute the flavors and create a soup that’s more watery than creamy. Stick to the recommended 6 cups of broth and adjust only at the end if needed.

Not Sautéing the Aromatics Properly

This might be the single most important step for building flavor. If you rush the sauté or don’t let the leeks and garlic brown slightly, you’ll miss out on that rich, sweet depth that makes this chowder so special. Take your time during the first 3 to 5 minutes of cooking to really let the aromatics do their job.

Overcooking or Undercooking the Potatoes

Potatoes are the heart of this chowder, so getting their texture right is crucial. They should be very tender—easily pierced with a fork—but not completely falling apart. Undercooked potatoes will be unpleasantly firm, while overcooked ones can turn the chowder into mush. Set a timer for 20 to 25 minutes and test a few pieces as they simmer.

Adding the Cream Too Early or Overheating It

If you add the cream when the pot is still boiling or heat it too aggressively afterward, it can separate or curdle. This won’t ruin the flavor, but it will affect the texture and appearance. Always reduce the heat to medium or lower before stirring in the cream, and avoid boiling the soup afterward.

Forgetting to Taste and Adjust Seasoning

This chowder is full of delicate, fresh flavors that benefit from balanced seasoning. Be sure to taste your soup before serving and adjust the salt, pepper, or dill as needed. If it tastes flat, a touch more Worcestershire sauce or soy sauce can help boost the umami.

Skipping the Dill

While it may be tempting to skip the fresh dill if you don’t have it on hand, it’s really what makes this chowder shine. Dried dill simply doesn’t have the same bright, fragrant quality. If dill isn’t your thing, consider substituting with fresh parsley or chives for a different, but still fresh, herbaceous finish.

Avoiding these common mistakes will ensure your chowder turns out just as creamy, comforting, and flavorful as intended. Next, let’s go over some expert-level tips to elevate your cooking even further.

Pro Tips of this creamy potato chowder

Even though this recipe is wonderfully simple, there are a few ways to take your chowder to the next level. These pro tips are all about boosting flavor, improving texture, and making the process even smoother from start to finish.

Tip 1: Use Homemade Broth for Maximum Flavor

If you have the time or happen to have vegetable scraps on hand, making your own broth can deepen the flavor of the chowder significantly. Simmer leftover onion peels, celery ends, carrot tops, garlic skins, and herbs in water for an hour. Strain and use as your broth base. It’s inexpensive, sustainable, and gives you full control over the salt content.

Tip 2: Add a Touch of Lemon Zest

Just before serving, a small pinch of lemon zest can add a burst of brightness that balances the creaminess of the soup. It complements the dill beautifully and makes the overall flavor pop.

Tip 3: Mash Potatoes Selectively

Don’t feel like you need to mash all the potatoes. Leave some pieces whole and mash others to achieve the perfect balance between smooth and chunky textures. This also makes the soup more visually appealing and gives each spoonful variety.

Tip 4: Toast Your Spices

If you want to deepen the savory notes in the soup, try adding a pinch of ground white pepper or celery seed along with the garlic and leeks. Toasting spices briefly in oil enhances their aroma and infuses the base with extra flavor.

Tip 5: Finish with a Drizzle of Olive Oil

Right before serving, drizzle a little high-quality extra-virgin olive oil over each bowl. It adds a beautiful sheen and a touch of richness that ties all the elements together. This finishing step is small but impactful.

Tip 6: Mix in Fresh Greens

For a bit of added nutrition, stir in a handful of baby spinach or chopped kale during the last few minutes of cooking. The greens will wilt quickly and add color and nutrients without overwhelming the other flavors.

With these tips, you can confidently make this chowder again and again, adapting it to your tastes and making it uniquely your own. Now let’s tackle some of the most frequently asked questions.

Frequently Asked Questions (FAQs)

When it comes to chowder, especially one this versatile, it’s only natural to have a few questions—whether it’s about ingredient swaps, dietary needs, or the best way to store leftovers. Here are some of the most commonly asked questions about this creamy potato and pea chowder, along with helpful answers to keep you feeling confident and stress-free in the kitchen.

Can I make this chowder ahead of time?

Absolutely. This chowder actually gets better after a day in the fridge, as the flavors have more time to meld together. You can make the soup a day or two in advance and simply reheat it on the stove over low heat when you’re ready to serve. Just be sure to store it in an airtight container and refrigerate it once it has cooled.

Can I use milk instead of heavy cream?

You can substitute milk, but keep in mind that it will change the texture of the soup. Whole milk is the best alternative if you’re looking for a lighter version that still feels somewhat creamy. If you use a lower-fat milk, consider adding a bit of butter or a small spoonful of flour mixed with water (a slurry) to help thicken the broth. The result won’t be as rich, but it will still be delicious.

What can I use instead of leeks?

If you don’t have leeks on hand, a small yellow onion or two shallots make an excellent substitute. The flavor will be slightly more pungent than with leeks, but it will still work well in this recipe. Be sure to sauté them until soft and slightly golden for best results.

Can I make this creamy potato chowder vegan?

Definitely. To make this chowder completely plant-based, replace the heavy cream with a non-dairy alternative such as unsweetened oat cream, cashew cream, or full-fat coconut milk. Use soy sauce instead of Worcestershire sauce (which often contains anchovies), and you’ve got a rich, satisfying vegan chowder.

Is this creamy potato chowder gluten-free?

Yes, as long as your broth and soy sauce (or Worcestershire) are certified gluten-free, this recipe is naturally gluten-free. Always double-check labels, especially for Worcestershire sauce, which can sometimes contain gluten depending on the brand.

Can I use frozen leeks or pre-chopped garlic?

Absolutely. Frozen pre-sliced leeks and pre-minced garlic are great time-savers and won’t affect the final taste of the chowder too much. Just make sure to thaw and pat the frozen leeks dry before adding them to the pot to avoid extra moisture.

How can I make the soup thicker?

If you prefer an extra-thick chowder, you can mash more of the potatoes, or even use an immersion blender to briefly blend a portion of the soup right in the pot. Alternatively, a tablespoon of flour mixed with a splash of cream or broth can be stirred in during the simmering stage to help thicken the soup.

What kind of potatoes work best?

Baby gold or red potatoes are ideal for this recipe because of their creamy texture and thin skins, which don’t require peeling. However, if you only have Russets or Yukon Golds, they’ll work too—just be aware that Russets may break down more during cooking, resulting in a thicker soup.

Can I freeze this creamy potato chowder with cream in it?

Yes, but be aware that the texture of the cream may change slightly upon thawing. To minimize separation, thaw the chowder in the refrigerator overnight and reheat it gently over low heat, stirring well. If you prefer to freeze the chowder without cream and add it fresh after reheating, that’s another great option for maintaining a silky texture.

How do I avoid making the creamy potato chowder soup too salty?

Start with low-sodium broth and taste as you go. If you accidentally over-salt, adding a splash of cream or a few more potato chunks can help mellow things out. You can also toss in a raw, peeled potato during simmering—it will absorb some of the excess salt. Just remove it before serving.

These FAQs should clear up any concerns you might have and help you feel fully prepared to make and enjoy this chowder. Let’s wrap things up with a warm invitation to try it for yourself.

Conclusion & Call to Action

There’s something incredibly satisfying about a recipe that’s both comforting and uncomplicated—something you can turn to again and again, knowing it will always deliver. This Creamy Potato and Pea Chowder with Dill is that kind of recipe. It’s simple to prepare, full of flavor, and adaptable enough to suit a wide range of tastes and dietary needs.

Whether you’re cooking for yourself on a quiet night, preparing a family meal, or serving guests at a casual gathering, this chowder has a way of making people feel cared for. It’s warm, inviting, and nourishing in the best possible way.

Every spoonful offers a little bit of everything: creamy broth, hearty potatoes, bright green peas, and a whisper of fresh dill that brings it all together. And while it’s hearty enough to stand alone, it also pairs beautifully with a crisp salad, some warm bread, or even a light dessert.

So now, the kitchen is calling—it’s your turn to bring this chowder to life. Gather your ingredients, get that pot on the stove, and let the magic begin. And once you’ve tasted the first bite, I’d love to hear what you think.

If you try this recipe, don’t forget to share your creation! Snap a photo and tag me on Instagram, or leave a comment with your thoughts and any personal touches you added. I’m always thrilled to see how these recipes come to life in your kitchens.

Here’s to cozy meals, simple pleasures, and bowls of chowder that taste like home.

Now go ahead—get cooking!

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