Potato and Pea Chowder with Leeks and Dill

American Cuisine · Dinner

Potato and Pea Chowder with Leeks and Dill

A creamy potato and pea chowder with tender leeks, fresh dill, and a light broth. Mashing a few potatoes thickens the soup without a flour roux.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6 people

Bring it to the table

About this recipe.

A creamy potato and pea chowder with tender leeks, fresh dill, and a light broth. Mashing a few potatoes thickens the soup without a flour roux.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Medium Leek (white and pale green parts only; thinly sliced, rinsed and patted dry)
  • 3 Cloves Garlic (thinly sliced)
  • ¼ Cup Dry white wine
  • 1 Lb Baby potatoes (unpeeled, cut into thick wedges)
  • 6 Cups Vegetable broth (low sodium)
  • 2 Tsp Diamond Crystal (or 1 tsp Morton kosher salt)
  • Freshly ground pepper
  • 1 Cup Heavy cream
  • 1 Cup Peas (shelled fresh or frozen)
  • 2 Tsp Worcestershire Sauce or Soy Sauce
  • ¼ Cup Dill (coarsely chopped, plus sprigs for serving)

A creamy potato and pea chowder with tender leeks, fresh dill, and a light broth. Mashing a few potatoes thickens the soup without a flour roux.

Jump to Recipe

A little mashing does the thickening

Keep most potato pieces intact and mash only a few against the pot. That gives the broth body while leaving the chowder chunky. Add the cream over gentle heat and stir the dill in after cooking.

Serve it as a meal

Bring bread to the table for dipping, or add a crisp green salad. For a meat-free bowl, choose soy sauce or a clearly labeled vegetarian Worcestershire sauce.

This post contains affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

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The cooking plan

How to make Potato and Pea Chowder with Leeks and Dill.

  1. Heat the olive oil in a large pot over medium heat. Add the cleaned, sliced leek and garlic; cook, stirring, for about 3 minutes until softened. Reduce the heat if the garlic starts to darken.

  2. Add the wine and simmer for about 2 minutes. Stir in the potato wedges, vegetable broth, measured kosher salt, and pepper. Bring to a boil, then simmer uncovered for 20–25 minutes, until the potatoes are very tender.

  3. Mash a few of the potatoes against the side of the pot to thicken the broth, leaving plenty of pieces intact. Lower the heat, stir in the cream and peas, and simmer gently for about 5 minutes, until the peas are tender.

  4. Take the pot off the heat. Stir in the Worcestershire sauce or soy sauce and chopped dill. Taste before adding more salt, then ladle into bowls and add dill sprigs if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Potato and Pea Chowder with Leeks and Dill

No ratings yet
A creamy potato and pea chowder with tender leeks, fresh dill, and a light broth. Mashing a few potatoes thickens the soup without a flour roux.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Lunch, Soup
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 Tbsp Extra Virgin Olive Oil
  •  
    1 Medium Leek white and pale green parts only; thinly sliced, rinsed and patted dry
  • 3 Cloves Garlic thinly sliced
  •  
    ¼ Cup Dry white wine
  •  
    1 Lb Baby potatoes unpeeled, cut into thick wedges
  • 6 Cups Vegetable broth low sodium
  •  
    2 Tsp Diamond Crystal or 1 tsp Morton kosher salt
  •  
    Freshly ground pepper
  • 1 Cup Heavy cream
  • 1 Cup Peas shelled fresh or frozen
  •  
    2 Tsp Worcestershire Sauce or Soy Sauce
  •  
    ¼ Cup Dill coarsely chopped, plus sprigs for serving

Equipment

Large stockpot
Potato masher
Knife and cutting board
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the olive oil in a large pot over medium heat. Add the cleaned, sliced leek and garlic; cook, stirring, for about 3 minutes until softened. Reduce the heat if the garlic starts to darken.
  2. Add the wine and simmer for about 2 minutes. Stir in the potato wedges, vegetable broth, measured kosher salt, and pepper. Bring to a boil, then simmer uncovered for 20–25 minutes, until the potatoes are very tender.
  3. Mash a few of the potatoes against the side of the pot to thicken the broth, leaving plenty of pieces intact. Lower the heat, stir in the cream and peas, and simmer gently for about 5 minutes, until the peas are tender.
  4. Take the pot off the heat. Stir in the Worcestershire sauce or soy sauce and chopped dill. Taste before adding more salt, then ladle into bowls and add dill sprigs if desired.

Notes

Use the specified kosher salt brand amount; fine table salt is not interchangeable by volume. For a meat-free version use soy sauce or vegetarian Worcestershire sauce; conventional Worcestershire often contains anchovies. Contains milk, and may contain fish, soy, or wheat depending on the sauce. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F. Adapted from Kendra Vaculin’s Potato and Pea Chowder at Bon Appétit.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Grilled Chicken Tortilla Crunch Salad

Dinner · Lunch

Grilled Chicken Tortilla Crunch Salad

Grilled chicken, crunchy cabbage, and tortilla chips meet a creamy salsa dressing. Add the chips just before serving so every bowl keeps its crunch.
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Prep
20 minutes
Cook
10 minutes
Resting
15 minutes
Total
45 minutes
Serves
6 people

Bring it to the table

About this recipe.

Grilled chicken, crunchy cabbage, and tortilla chips meet a creamy salsa dressing. Add the chips just before serving so every bowl keeps its crunch.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • Canola oil (for gill grates)
  • 1 Lb Chicken thighs (boneless, skinless (4 thighs))
  • 2 Tbsp Fajita or taco seasoning
  • 1¼ Tsp Kosher salt (divided)
  • 6 Cups Napa Cabbage, shredded (from 1 head) (or 14-oz. pkg. coleslaw mix)
  • 1 Red Bell Pepper (thinly sliced)
  • ¼ Cup Mayonnaise
  • ¼ Cup Salsa
  • 2 Tbsp Sour cream
  • 2 Cups Corn tortilla chips (crushed)
  • 1 Cup Fresh Cilantro (fresh, roughly chopped; plus more for serving)
  • 2 Oz Queso fresco or feta cheese (crumbles (about ¼ cup))
  • ¼ Cup Pumpkin seeds (pepitas) (roasted, salted)

Grilled chicken, crunchy cabbage, and tortilla chips meet a creamy salsa dressing. Add the chips just before serving so every bowl keeps its crunch.

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Keep the crunch until serving

Cabbage holds its texture better than delicate lettuce, but tortilla chips soften quickly in dressing. Keep the chips in a separate container if making this salad ahead, then toss them in at the table.

Prep ahead

Grill and chill the chicken, slice the vegetables, and mix the dressing separately. Assemble close to serving time and add the cheese and pepitas last.

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The cooking plan

How to make Grilled Chicken Tortilla Crunch Salad.

  1. Lightly oil the grill grates and preheat to medium-high, about 400–450°F. Rub the chicken with the fajita or taco seasoning and ½ teaspoon of the measured salt.

  2. Grill the chicken for about 4–5 minutes per side, adjusting for thickness, until a thermometer inserted into the thickest part reaches 165°F. Transfer to a clean plate and rest for 10–15 minutes before slicing. Do not reuse a plate that held raw chicken.

  3. Whisk the mayonnaise, salsa, sour cream, and remaining ¾ teaspoon salt. Toss the cabbage and bell pepper with the dressing, then fold in the sliced chicken and the chopped cilantro.

  4. Just before serving, add the crushed tortilla chips and toss lightly. Divide among plates and finish with the cheese, pepitas, and extra cilantro.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Grilled Chicken Tortilla Crunch Salad

No ratings yet
Grilled chicken, crunchy cabbage, and tortilla chips meet a creamy salsa dressing. Add the chips just before serving so every bowl keeps its crunch.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting 15 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Lunch, Salad
Cuisine: Tex-Mex
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • Canola oil for gill grates
  •  
    1 Lb Chicken thighs boneless, skinless (4 thighs)
  •  
    2 Tbsp Fajita or taco seasoning
  • 1¼ Tsp Kosher salt divided
  •  
    6 Cups Napa Cabbage, shredded (from 1 head) or 14-oz. pkg. coleslaw mix
  • 1 Red Bell Pepper thinly sliced
  • ¼ Cup Mayonnaise
  • ¼ Cup Salsa
  • 2 Tbsp Sour cream
  •  
    2 Cups Corn tortilla chips crushed
  • 1 Cup Fresh Cilantro fresh, roughly chopped; plus more for serving
  •  
    2 Oz Queso fresco or feta cheese crumbles (about ¼ cup)
  •  
    ¼ Cup Pumpkin seeds (pepitas) roasted, salted

Equipment

Grill
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Lightly oil the grill grates and preheat to medium-high, about 400–450°F. Rub the chicken with the fajita or taco seasoning and ½ teaspoon of the measured salt.
  2. Grill the chicken for about 4–5 minutes per side, adjusting for thickness, until a thermometer inserted into the thickest part reaches 165°F. Transfer to a clean plate and rest for 10–15 minutes before slicing. Do not reuse a plate that held raw chicken.
  3. Whisk the mayonnaise, salsa, sour cream, and remaining ¾ teaspoon salt. Toss the cabbage and bell pepper with the dressing, then fold in the sliced chicken and the chopped cilantro.
  4. Just before serving, add the crushed tortilla chips and toss lightly. Divide among plates and finish with the cheese, pepitas, and extra cilantro.

Notes

Total time is about 45 minutes including a 15-minute chicken rest; vegetable prep can overlap the grilling and resting. Seasoning blends vary in salt; choose a low-salt blend or reduce the added salt to taste. Store the chips separately from the dressed salad. Contains egg and milk; check the tortilla chips and seasoning labels. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F. Adapted from the Chicken Tortilla Crunch Salad published by Real Simple.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Sweet Chili Salmon Salad with Avocado

American Cuisine · Dinner

Sweet Chili Salmon Salad with Avocado

Roasted sweet chili salmon tops arugula, snap peas, avocado, and fresh herbs. A lime and sweet chili dressing ties the warm fish and crisp vegetables together.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Roasted sweet chili salmon tops arugula, snap peas, avocado, and fresh herbs. A lime and sweet chili dressing ties the warm fish and crisp vegetables together.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Lb Salmon fillet (skin on)
  • 5 Tbsp Sweet chili sauce (divided)
  • ¼ Cup Canola oil, (Plus 1 Tbsp, divided)
  • 1 Tsp Kosher salt (divided)
  • ½ Cup Shallot (thinly sliced (from a large shallot))
  • 2 Tbsp Lime juice (fresh, from 2 limes; divided)
  • 6 Oz Sugar snap peas (fresh, strings removed ( 2 cups))
  • 1 5 oz Baby arugula ((in container))
  • 2 Avocado (thinly sliced)
  • 3 Radishes (sliced)
  • 1 Cup chopped fresh mint and/or cilantro (loosely packed)
  • ¼ Cup Sunflower seeds (salted, roasted)
  • Freshly ground black pepper, for serving

Roasted sweet chili salmon tops arugula, snap peas, avocado, and fresh herbs. A lime and sweet chili dressing ties the warm fish and crisp vegetables together.

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One sauce, two jobs

The sweet chili sauce glazes the fish and forms the base of the dressing. Keep the dressing bowl and utensils away from raw salmon, and use a thermometer to check the fish instead of relying on its color.

Build a balanced platter

Dry the blanched snap peas well so they do not water down the dressing. Dress the arugula lightly, layer on the salmon and avocado, and pass the remaining dressing at the table.

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The cooking plan

How to make Sweet Chili Salmon Salad with Avocado.

  1. Heat the oven to 350°F. Put the salmon skin-side down on a parchment-lined baking sheet. Mix 3 tablespoons sweet chili sauce with 1 tablespoon of the oil, spread over the salmon, and sprinkle with ¼ teaspoon salt.

  2. Bake for about 16–20 minutes, depending on thickness, until the thickest part reaches 145°F. Let stand briefly, then flake the fish into large pieces, leaving the skin behind.

  3. While the fish cooks, toss the shallot with 1 tablespoon lime juice and ⅛ teaspoon salt in a small bowl. Blanch the snap peas in boiling water for 1 minute, drain, rinse under cold water, and dry well. Split them lengthwise.

  4. Whisk the remaining 2 tablespoons sweet chili sauce, ¼ cup oil, 1 tablespoon lime juice, and ½ teaspoon salt. Toss the arugula with about half the dressing and the final ⅛ teaspoon salt.

  5. Arrange the salmon, snap peas, sliced avocado, radishes, and drained shallot over the arugula. Scatter over the herbs, sunflower seeds, and black pepper. Serve promptly with the remaining dressing alongside.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Sweet Chili Salmon Salad with Avocado

No ratings yet
Roasted sweet chili salmon tops arugula, snap peas, avocado, and fresh herbs. A lime and sweet chili dressing ties the warm fish and crisp vegetables together.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 Lb Salmon fillet skin on
  •  
    5 Tbsp Sweet chili sauce divided
  • ¼ Cup Canola oil, Plus 1 Tbsp, divided
  • 1 Tsp Kosher salt divided
  • ½ Cup Shallot thinly sliced (from a large shallot)
  • 2 Tbsp Lime juice fresh, from 2 limes; divided
  •  
    6 Oz Sugar snap peas fresh, strings removed ( 2 cups)
  •  
    1 5 oz Baby arugula (in container)
  • 2 Avocado thinly sliced
  •  
    3 Radishes sliced
  •  
    1 Cup chopped fresh mint and/or cilantro loosely packed
  •  
    ¼ Cup Sunflower seeds salted, roasted
  •  
    Freshly ground black pepper, for serving

Equipment

Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Rimmed baking sheet
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Put the salmon skin-side down on a parchment-lined baking sheet. Mix 3 tablespoons sweet chili sauce with 1 tablespoon of the oil, spread over the salmon, and sprinkle with ¼ teaspoon salt.
  2. Bake for about 16–20 minutes, depending on thickness, until the thickest part reaches 145°F. Let stand briefly, then flake the fish into large pieces, leaving the skin behind.
  3. While the fish cooks, toss the shallot with 1 tablespoon lime juice and ⅛ teaspoon salt in a small bowl. Blanch the snap peas in boiling water for 1 minute, drain, rinse under cold water, and dry well. Split them lengthwise.
  4. Whisk the remaining 2 tablespoons sweet chili sauce, ¼ cup oil, 1 tablespoon lime juice, and ½ teaspoon salt. Toss the arugula with about half the dressing and the final ⅛ teaspoon salt.
  5. Arrange the salmon, snap peas, sliced avocado, radishes, and drained shallot over the arugula. Scatter over the herbs, sunflower seeds, and black pepper. Serve promptly with the remaining dressing alongside.

Notes

Makes 4 main-course servings. Cook by internal temperature rather than color alone. Keep the dressing and greens separate if preparing ahead; slice the avocado and assemble just before serving. Contains fish; check the sweet chili sauce label for additional allergens. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F. Adapted from Jenna Helwig’s Sweet Chili Salmon Salad at Real Simple.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Melon, Prosciutto and Burrata Salad

Italian-American Cuisine · Lunch

Melon, Prosciutto and Burrata Salad

Sweet cantaloupe, salty prosciutto, and creamy burrata turn a few fresh ingredients into a colorful no-cook salad. Pistachios and olives add crunch and a savory finish.
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Save recipe Cook Mode
Prep
15 minutes
Total
15 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Sweet cantaloupe, salty prosciutto, and creamy burrata turn a few fresh ingredients into a colorful no-cook salad. Pistachios and olives add crunch and a savory finish.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2¼ Cups Cantaloupe (from 1 cantalope)
  • 1½ Cups Cucumber (English, sliced (from 1 cucumber))
  • 2 Heads Lettuce (Little Gem, trimmed and leaves separated)
  • 1 Tbsp Lemon Juice (from 1 fresh lemon)
  • ¼ Tsp Kosher salt
  • Freshly ground black pepper to taste
  • 4 oz. Prosciutto (sliced)
  • ½ Cup Castelvetrano olives (roughly chopped)
  • ¼ Cup Pistachios (salted, roughly chopped)
  • 2 4 oz balls Burrata cheese (drained)
  • Balsamic vinegar and flaky sea salt (for serving)
  • 2 tbsp Olive oil (plus a little more to finish, optional)

Sweet cantaloupe, salty prosciutto, and creamy burrata turn a few fresh ingredients into a colorful no-cook salad. Pistachios and olives add crunch and a savory finish.

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A no-cook salad with contrast

Sweet melon and crisp cucumber balance the prosciutto, olives, and burrata. Dress the greens lightly and scatter the toppings over a platter so the cheese stays in soft pieces.

Assemble at the last minute

Prepare the produce ahead and refrigerate it separately. Add the burrata and dressing just before eating for the best texture.

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The cooking plan

How to make Melon, Prosciutto and Burrata Salad.

  1. Whisk 2 tablespoons olive oil with the lemon juice, kosher salt, and a few grinds of black pepper in a large bowl. Add the cubed cantaloupe, sliced cucumber, and separated lettuce leaves, then toss gently.

  2. Spread the salad over a platter. Drape the prosciutto over the greens, scatter with the olives and pistachios, and tear the drained burrata into pieces over the top.

  3. Finish with a light drizzle of balsamic vinegar and additional olive oil if desired. Add flaky salt only after tasting, then serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Melon, Prosciutto and Burrata Salad

No ratings yet
Sweet cantaloupe, salty prosciutto, and creamy burrata turn a few fresh ingredients into a colorful no-cook salad. Pistachios and olives add crunch and a savory finish.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2¼ Cups Cantaloupe from 1 cantalope
  •  
    1½ Cups Cucumber English, sliced (from 1 cucumber)
  • 2 Heads Lettuce Little Gem, trimmed and leaves separated
  • 1 Tbsp Lemon Juice from 1 fresh lemon
  • ¼ Tsp Kosher salt
  •  
    Freshly ground black pepper to taste
  •  
    4 oz. Prosciutto sliced
  •  
    ½ Cup Castelvetrano olives roughly chopped
  •  
    ¼ Cup Pistachios salted, roughly chopped
  •  
    2 4 oz balls Burrata cheese drained
  •  
    Balsamic vinegar and flaky sea salt for serving
  • 2 tbsp Olive oil plus a little more to finish, optional

Equipment

Knife and cutting board
Mixing bowl
Wire whisk
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk 2 tablespoons olive oil with the lemon juice, kosher salt, and a few grinds of black pepper in a large bowl. Add the cubed cantaloupe, sliced cucumber, and separated lettuce leaves, then toss gently.
  2. Spread the salad over a platter. Drape the prosciutto over the greens, scatter with the olives and pistachios, and tear the drained burrata into pieces over the top.
  3. Finish with a light drizzle of balsamic vinegar and additional olive oil if desired. Add flaky salt only after tasting, then serve immediately.

Notes

Makes 4 main-course servings or 6 smaller side portions. Wash the melon rind before cutting and use a clean knife and board. Keep the cut melon and cheese refrigerated until assembly. Best eaten freshly dressed; refrigerate leftovers promptly and use within 1 day for texture. Contains milk and pistachios (tree nuts). Adapted from Jenna Helwig’s Antipasto Salad at Real Simple.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Peppery Chicken and Buttermilk Dumplings

American Cuisine · Dinner

Peppery Chicken and Buttermilk Dumplings

Bone-in chicken thighs build a savory broth for tender buttermilk drop dumplings. Celery, peas, and plenty of cracked black pepper make this a hearty one-pot dinner.
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Jump to recipePrint recipe
Save recipe Cook Mode
Prep
20 minutes
Cook
1 hour 10 minutes
Total
1 hour 30 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Bone-in chicken thighs build a savory broth for tender buttermilk drop dumplings. Celery, peas, and plenty of cracked black pepper make this a hearty one-pot dinner.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Broth

  • 2 Tbsp Vegetable Oil
  • 1 large Onion, cut into ½” pieces
  • 6 Cloves Garlic (thinly sliced)
  • 4 Stalks Celery (thinly sliced)
  • 1½ Cups Peas (Shelled fresh or frozen)
  • 1 Tbsp Ground Black Pepper (freshly cracked)
  • 2 Tbsp Diamond Crystal (or 3½ tsp Morton kosher salt, divided)
  • 2 Lb Chicken thighs (skin on, bone in (about 6))
  • 1 Tsp Garlic Powder
  • 7 cups Water (for the broth)

Dumplings & Assembly

  • 2 Cups Self-rising flour (not plain all-purpose flour)
  • ½ Tsp Diamond Crystal (or ¼ tsp Morton Kosher salt)
  • ½ Cup Shortening (chilled)
  • 1 Cup Buttermilk (preferably whole milk)
  • Freshly cracked pepper

Bone-in chicken thighs build a savory broth for tender buttermilk drop dumplings. Celery, peas, and plenty of cracked black pepper make this a hearty one-pot dinner.

Jump to Recipe

The right flour matters

These are drop dumplings made with self-rising flour. Plain all-purpose flour alone will not give the same lift. Stir the buttermilk in gently, then stop mixing as soon as the dough comes together.

Keep the simmer gentle

A rolling boil can break the dumplings apart. Cover the pot for the initial cooking period and check one in the center before folding the chicken and vegetables back in.

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The cooking plan

How to make Peppery Chicken and Buttermilk Dumplings.

  1. Heat the oil in a large heavy pot over medium heat. Add the onion, garlic, celery, peas, black pepper, and half the broth salt (1 tablespoon Diamond Crystal or 1¾ teaspoons Morton). Cook for 8–10 minutes, stirring, until softened. Transfer the vegetables to a bowl.

  2. In the same pot, combine the chicken thighs, garlic powder, remaining broth salt, and 7 cups water. Bring to a gentle simmer, cover, and cook for about 35–45 minutes, until the chicken reaches 165°F in the thickest part away from bone and is tender enough to shred.

  3. Transfer the chicken to a clean plate. When cool enough to handle, remove and discard the skin and bones and shred the meat. Keep the broth simmering gently; skim excess fat if desired.

  4. Whisk the self-rising flour and the separate dumpling salt in a bowl. Rub in the cold shortening until crumbly. Stir in the buttermilk just until a soft dough forms; do not knead or beat it.

  5. Drop tablespoon-size mounds of dough into the simmering broth using a spoon dipped in cold water. Cover and simmer gently for 10–15 minutes without repeatedly lifting the lid, until a dumpling cut through the center is fluffy with no wet dough.

  6. Fold the chicken and vegetables back into the pot gently. Heat until the chicken is hot throughout and the stew reaches 165°F, taking care not to break up the dumplings. Taste before adding more salt and serve with extra black pepper.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Peppery Chicken and Buttermilk Dumplings

No ratings yet
Bone-in chicken thighs build a savory broth for tender buttermilk drop dumplings. Celery, peas, and plenty of cracked black pepper make this a hearty one-pot dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American, Southern
Ingredients Equipment Instructions Notes

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Ingredients
  

Broth
  • 2 Tbsp Vegetable Oil
  •  
    1 large Onion, cut into ½" pieces
  • 6 Cloves Garlic thinly sliced
  • 4 Stalks Celery thinly sliced
  • 1½ Cups Peas Shelled fresh or frozen
  • 1 Tbsp Ground Black Pepper freshly cracked
  •  
    2 Tbsp Diamond Crystal or 3½ tsp Morton kosher salt, divided
  •  
    2 Lb Chicken thighs skin on, bone in (about 6)
  • 1 Tsp Garlic Powder
  • 7 cups Water for the broth
Dumplings & Assembly
  •  
    2 Cups Self-rising flour not plain all-purpose flour
  •  
    ½ Tsp Diamond Crystal or ¼ tsp Morton Kosher salt
  •  
    ½ Cup Shortening chilled
  •  
    1 Cup Buttermilk preferably whole milk
  •  
    Freshly cracked pepper

Equipment

Large stockpot
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oil in a large heavy pot over medium heat. Add the onion, garlic, celery, peas, black pepper, and half the broth salt (1 tablespoon Diamond Crystal or 1¾ teaspoons Morton). Cook for 8–10 minutes, stirring, until softened. Transfer the vegetables to a bowl.
  2. In the same pot, combine the chicken thighs, garlic powder, remaining broth salt, and 7 cups water. Bring to a gentle simmer, cover, and cook for about 35–45 minutes, until the chicken reaches 165°F in the thickest part away from bone and is tender enough to shred.
  3. Transfer the chicken to a clean plate. When cool enough to handle, remove and discard the skin and bones and shred the meat. Keep the broth simmering gently; skim excess fat if desired.
  4. Whisk the self-rising flour and the separate dumpling salt in a bowl. Rub in the cold shortening until crumbly. Stir in the buttermilk just until a soft dough forms; do not knead or beat it.
  5. Drop tablespoon-size mounds of dough into the simmering broth using a spoon dipped in cold water. Cover and simmer gently for 10–15 minutes without repeatedly lifting the lid, until a dumpling cut through the center is fluffy with no wet dough.
  6. Fold the chicken and vegetables back into the pot gently. Heat until the chicken is hot throughout and the stew reaches 165°F, taking care not to break up the dumplings. Taste before adding more salt and serve with extra black pepper.

Notes

Use self-rising flour, which contains leavening; plain all-purpose flour is not a direct substitute. The two kosher salt brands have different volumes for the same seasoning level. This is a pepper-forward recipe; use less black pepper if preferred. Times are estimates; allow longer for a gentle simmer or larger thighs. Contains wheat and milk. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F. Adapted from Crystal’s Peppery Chicken and Dumplings, featured in Bon Appétit’s Cook Through Appalachia.

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Creamy Crab and Shrimp Bisque

Appetizer · Dinner

Creamy Crab and Shrimp Bisque

A creamy seafood soup with sweet crab, tender cooked shrimp, and a little lemon.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4 Servings

Bring it to the table

About this recipe.

Crab and cooked shrimp in a creamy, lightly thickened seafood broth with tomato, paprika, and a little lemon.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 Tbsp Butter (unsalted)
  • 1/2 cup Yellow Onion (chopped)
  • 1/2 cup Celery (chopped)
  • 2 Tbsp All-Purpose Flour (all-purpose)
  • 1/2 tsp Black pepper (freshly ground)
  • 1 Tbsp Tomato paste
  • 1 cup Heavy Cream
  • 8 oz Small Shrimp (cooked, peeled, deveined, thawed if frozen, and chopped if large)
  • 8 oz Crabmeat (cooked, drained, and checked for shell fragments)
  • 3 Tbsp Parsley (or cilantro and/or green onion tops)
  • 1 Clove Garlic (Minced)
  • 2 Cups Seafood Stock
  • 1/4 tsp Paprika
  • 1 Pinch Cayenne Pepper
  • 1 Pinch Salt
  • 1 Leaf Bay Leaf
  • 1 tsp Lemon Juice (fresh, plus more to taste)

About This Recipe

This creamy soup combines a light flour-thickened seafood stock with crab, cooked shrimp, and cream. Tomato paste and paprika give the base a warm color; a small splash of lemon brightens it at the end.

Choose already-cooked shrimp and crab for the method below. Blend only the vegetable base, removing the bay leaf first, then fold in the seafood gently.

Before You Start

Chop the onion and celery finely, drain the cooked seafood, and check the crab for shell fragments. Keep seafood chilled until ready to use.

A Smooth Base, Tender Seafood

Simmer the stock with the roux and seasonings, then discard the bay leaf. Blend the base if desired before adding cream and seafood. Heat the finished soup to 165°F without prolonged hard boiling.

What to Serve

Serve with homemade French-style bread or butter biscuits and a crisp green salad.

Frequently Asked Questions

Can I use frozen seafood?

Yes. Thaw cooked shrimp and cooked crab in the refrigerator and drain well. This recipe does not use raw seafood.

Do I have to blend the soup?

No. For a smooth base, discard the bay leaf and blend before adding the seafood. Skip blending for a more textured soup.

Can I make it ahead?

Prepare the base ahead and refrigerate promptly. When serving, add the cooked seafood and heat the finished soup thoroughly to 165°F. Refrigerate leftovers promptly in shallow containers.

Is it gluten-free?

No. The flour-based roux contains wheat. A gluten-free version would require a separately adjusted thickener.

The cooking plan

How to make Creamy Crab and Shrimp Bisque.

  1. Melt the 3 tablespoons butter in a Dutch oven over medium heat. Add the onion and celery and cook for 5 to 6 minutes, until softened. Add the garlic and stir for 30 seconds.

  2. Stir in the flour and tomato paste and cook for 1 to 2 minutes, stirring. Slowly whisk in the seafood stock until smooth. Add the paprika, black pepper, bay leaf, and optional cayenne. Simmer gently for 10 minutes, stirring occasionally.

  3. Remove and discard the bay leaf before blending. For a smoother soup, take the pot off the heat and carefully puree the base with an immersion blender, keeping the blade submerged. Leave the seafood out until after this step.

  4. Return to low heat and stir in the cream. Fold in the cooked shrimp and crab gently. Heat, stirring occasionally, until the soup and seafood reach 165°F on a food thermometer; avoid a hard rolling boil and remove from the heat as soon as it is hot enough.

  5. Stir in the chopped herbs and 1 teaspoon lemon juice. Taste, then add more lemon or salt a little at a time if needed. Ladle into bowls and serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Crab and Shrimp Bisque

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Crab and cooked shrimp in a creamy, lightly thickened seafood broth with tomato, paprika, and a little lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Appetizer, Main Course, Soup
Cuisine: French-American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 Tbsp Butter unsalted
  • ½ cup Yellow Onion chopped
  • ½ cup Celery chopped
  • 2 Tbsp All-Purpose Flour all-purpose
  • ½ tsp Black pepper freshly ground
  • 1 Tbsp Tomato paste
  • 1 cup Heavy Cream
  • 8 oz Small Shrimp cooked, peeled, deveined, thawed if frozen, and chopped if large
  • 8 oz Crabmeat cooked, drained, and checked for shell fragments
  • 3 Tbsp Parsley or cilantro and/or green onion tops
  • 1 Clove Garlic Minced
  • 2 Cups Seafood Stock
  • ¼ tsp Paprika
  • 1 Pinch Cayenne Pepper
  • 1 Pinch Salt
  • 1 Leaf Bay Leaf
  • 1 tsp Lemon Juice fresh, plus more to taste

Equipment

1 Large Dutch Oven (Ideal for building deep flavors and simmering the bisque.)
Chef's knife
1 Chef's knife (For chopping aromatics and seafood prep.)
1 Cutting board (A sturdy surface for prepping veggies and shrimp.)
1 Wooden spoon ( For sautéing and stirring the bisque.)
1 Measuring cups and spoons (For accurate broth, cream, and seasoning measurements.)
1 Ladle (To serve up the bisque without making a mess.)
1 Immersion Blender (Optional, for a smoother texture if blending is desired.)
1 Fine Mesh Strainer (Optional, for a smoother base.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Melt the 3 tablespoons butter in a Dutch oven over medium heat. Add the onion and celery and cook for 5 to 6 minutes, until softened. Add the garlic and stir for 30 seconds.
  2. Stir in the flour and tomato paste and cook for 1 to 2 minutes, stirring. Slowly whisk in the seafood stock until smooth. Add the paprika, black pepper, bay leaf, and optional cayenne. Simmer gently for 10 minutes, stirring occasionally.
  3. Remove and discard the bay leaf before blending. For a smoother soup, take the pot off the heat and carefully puree the base with an immersion blender, keeping the blade submerged. Leave the seafood out until after this step.
  4. Return to low heat and stir in the cream. Fold in the cooked shrimp and crab gently. Heat, stirring occasionally, until the soup and seafood reach 165°F on a food thermometer; avoid a hard rolling boil and remove from the heat as soon as it is hot enough.
  5. Stir in the chopped herbs and 1 teaspoon lemon juice. Taste, then add more lemon or salt a little at a time if needed. Ladle into bowls and serve hot.

Notes

This recipe uses already-cooked shrimp and crab. Cook raw seafood separately before adding it. Remove the bay leaf before pureeing, and blend the base before adding the seafood to keep the crab pieces intact.
Start with the small amount of lemon listed and adjust to taste; too much acid can overwhelm the soup. Refrigerate leftovers promptly in shallow containers and reheat thoroughly to 165°F.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.