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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 tablespoon butter
1 tablespoon garlic, minced
1 teaspoon marjoram, dry
4 cups peas, fresh or frozen
¼ teaspoon paprika
1 tablespoon flour
1 cup cream
¼ teaspoon salt
¼ teaspoon black pepper
½ cup parmesan cheese, grated
Me and Peas
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.
Also, try these yummy peas with my:
Southern Meatloaf Recipe Wrapped in Bacon,
London Broil in the Crock Pot,
or a simple roasted chicken.
Cream of Peas (or Creamed Peas Recipe)
- 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.
Don't Forget to Pin For Later!
Does the time change if the peas are frozen or is the recipe time for frozen that have been thawed?
Hi Amy! The peas don't need to be thawed. The time is the same for fresh peas or peas that are still frozen. If you happen to thaw them, the time would be the same too. Thanks for your question! Enjoy!
Nart at Cooking with Nart
This cream of peas looks so rich and delicious. It also sounds super easy to make. Thins I've got most of the ingredients so will be trying this.
Hope you love them, Nart! Let me know!
Yum! What a great side dish that works with just about anything! I can see this on the Thanksgiving or Christmas table for sure. Cheers for an easy to follow recipe also.
Easy, Creamy, delicious and healthy. Looks yum and perfect for an easy Dinner. Love the sweetness of fresh peas.
Yes, me too, Veena! Thanks for stopping by!
A lovely side dish - we always have frozen peas on hand, so this will be made regularly!
Thanks Alexandra! They are delicious and simple!
I love your blog's recipes, and this one is not an exception. These creamed peas sound delicious and seem easy to make too! Thanks!
Hi Sally! Going to try the London Broil tomorrow, wish me luck. Cooking and I are a hard duo. Two questions for the peas: is it okay to use cut green beans? AND do I have to use cream?
Thanks for your questions, Nell! I wouldn't try green beans in place of the peas, as beans take longer to cook and typically need more salt for good flavor. I also would not leave out the cream. Let me know how your London Broil turns out!