Frozen peas, a saucepan, and 20 minutes is the whole investment. Bay and mint do the lifting, single cream finishes it. The colour alone is reason enough to keep this one in the rotation.
Bay and mint go in with the peas. The cream is for the final thin and the swirl on top.
It is, in fact, the chowder I make most often. Piping hot with garlic bread in November, chilled with pea-shoot garnish in July. If you find pea leaf at the greengrocer, grab it; otherwise chives do the job.
Twenty minutes. That is the whole pitch. The colour does the rest.
