Cream of Peas (or Creamed Peas Recipe)

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This cream of peas recipe (or creamed peas, as you may know them) is very quick and tasty. Even if you thought you didn't like peas you may very well change your mind after trying these!

What You Will Need:

• 2 Tbsp butter
• 1 Tbsp garlic, minced
• 1 tsp marjoram, dry
• 4 cups peas, fresh or frozen
• ¼ tsp paprika
• 1 Tbsp flour
• 1 cup cream
• ¼ tsp salt
• ¼ tsp black pepper
• ½ parmesan cheese, grated

I honestly did not grow up loving peas. They were tolerable for me, but we only ate the canned peas. Since becoming an adult, I have ventured into frozen and even fresh peas (the best!).

Of note - I really enjoy the taste of peas since tasting fresh and frozen!

Frozen peas are almost as good as fresh in my opinion, but canned are very soft (mushy) and less flavorful.

They are also much more vibrant in color than canned peas.

I also had never had creamed peas until making this recipe within the past year (I know, right?!!!)

I'm from the South, but I haven't tried everything Southern … and cream of peas just sounded … ummm … gross, okay!

But this is because of my experience with canned peas as a child.

After I had created my Cream Style Corn recipe (which was so successful and is so delicious, by the way), creamed peas seemed to be calling my name.

So, here you have it …

But these peas are far from mushy ... and far from gross ... if done right and not over cooked.

The secret is pan frying or sauteeing your peas very briefly. This recipe should only take 20 minutes from start to finish. You don't want to over cook the peas (unless you want them soft or mushy).

Pan over medium heat with butter, garlic, and peas cooked briefly (they don't need much cooking anyway since they're naturally a bit soft with no crunch).

Then you will add the thickening ingredients of flour and cream and stir. You will cook just long enough for this mixture to thicken and then add the final ingredients.

You will want to serve the creamed peas right away while hot.

How to Make Creamed Peas

Preheat a heavy pan to low-medium heat - about 3 - for about 5 minutes (I like to use my cast iron skillet).

Once heated, add butter, garlic, marjoram, and peas.

Cover and cook for 5 minutes.

Add paprika and stir. Sprinkle flour over top and add cream, salt, and pepper. Stir to blend with a fork or whisk. Cook 5 minutes uncovered to thicken. Add parmesan and stir. Serve right away.

Goes great with any chicken, beef, pork, or fish dinner. Try it with my Baked Mahi Mahi recipe, Southern Meatloaf Recipe Wrapped in Bacon, London Broil in the Crock Pot, or a simple roasted chicken.

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