Creamy Pork and Potato Chowder with Spring Peas

Creamy Pork and Potato Chowder with Spring Peas ingredients

• 1.5 lbs boneless pork loin or shoulder
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion
• 2 stalks celery
• 3 cloves garlic
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 lbs Yukon Gold potatoes
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 2 cups whole milk
• 1 cup heavy cream
• 1.5 cups frozen sweet peas
• 1 tsp salt
• 1/2 tsp black pepper
• for garnish fresh chives or parsley

How to make Creamy Pork and Potato Chowder with Spring Peas

1. Pat the diced 1.5 lbs pork dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the seasoned pork in a single layer and sear until deeply browned on all sides, about 5-7 minutes. Remove the pork with a slotted spoon and set aside.
3. Reduce heat to medium. Add 2 tablespoons unsalted butter to the pot. Once melted, add 1 large finely chopped yellow onion and 2 finely chopped celery stalks. Cook, stirring occasionally, until softened, about 6-8 minutes.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Sprinkle 1/4 cup all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes to form a roux, which will thicken the chowder.
5. Gradually whisk in 4 cups chicken broth, ensuring no lumps remain. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
6. Add the seared pork back to the pot along with 2 lbs diced Yukon Gold potatoes, 1 teaspoon fresh thyme leaves, and 1 bay leaf. Bring back to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
7. Pour in 2 cups whole milk and 1 cup heavy cream. Increase heat to medium-low and cook, stirring occasionally, until the chowder is heated through and slightly thickened, about 5-7 minutes. Do not boil, as this can cause the cream to separate.
8. Stir in 1.5 cups frozen sweet peas and cook for another 2-3 minutes, just until they are heated through and vibrant green.
9. Remove the bay leaf from the pot. Taste the chowder and adjust seasoning with additional salt and black pepper as desired.
10. Ladle the creamy chowder into bowls, garnish with fresh chopped chives or parsley, and serve immediately for best flavor and texture.

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