Creamed Peas Recipe


One of the most delicious early spring side dishes you can make! This creamed peas recipe combines sweet peas with a rich, buttery cream sauce that is to die for! 

Image shows a heaping bowl of creamed peas with a spoon in it. Nearby is a wood plate with butter on it.

I remember when I was a kid living in middle Tennessee, one of the first seeds we put in the ground was pea seeds. We didn’t wait for spring to plant them – nope! Sometimes we planted as early as January. 

And I remember, too, sometimes freezing my fingers off on a damp, drizzly day – was it March? April? That I don’t remember – picking those peas. 

But oh my goodness, they were so good! The peas, the pods – the whole shebang! Sweet, fresh, and perfect. 

We often added those peas to vegetable soup – especially when we were canning vegetable soup – canned them in pint jars, at them steamed, or made creamed peas. 

It’s funny, but I took for granted that everyone loved peas back then. That illusion evaporated after I married my husband, who hates them with a passion. 

So these days, when I make peas, I make them for myself and the kids. 

And they’re just as good as I remember. 

Photo shows a spoon in a ceramic bowl of creamed peas on a white table cloth. There is a second bowl of creamed peas sitting nearby.

Springtime Means Fresh Veggies

One of the best things about early spring is the onslaught of green veggies. After a winter where you can get them, but they’re not in season and just not as good, peas, roasted asparagus, kale salad, creamy asparagus soup, and hearty dishes like spinach mashed potatoes really hit the spot!

It really whets your appetite for when the chickens start laying eggs, and you can make lots of breakfasts like spring veggie egg bites or when the radishes come up for roasted radishes as a side dish. And then next thing you know, you’re making old-fashioned pickled beets when the beets come up, and you just can’t wait for the zucchini to come in so you can make both sweet gluten-free zucchini bread and savory zucchini cheese bread, not to mention, the chickens are still laying like gangbusters, and you can make some delicious zucchini frittata. 

Ah, it’s so easy to get ahead of myself here. But it’s no secret that spring is the best time of year if you like vegetables!

Creamed Peas Recipe

This recipe is easy to make and comes together in a matter of minutes. I like to use frozen peas if I don’t have garden fresh, but canned peas work as well, as long as you’re careful not to mix them too vigorously so that they don’t mash. 


Creamed Peas Recipe

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Creamed peas are an easy, delicious side dish that you can make with peas from your own garden.

  • Author: Elise


  • 2 Tablespoons butter
  • 2 Tablespoons flour, (if gluten-free use cornstarch)
  • 1 cup milk
  • 2 cups peas
  • 1/4 teaspoon salt
  • Pinch of pepper


  1. In a saucepan, melt butter
  2. Whisk in flour or cornstarch until smooth
  3. Add milk
  4. Stir over medium heat until thickened
  5. Add in peas, and connote cooking until peas are heated and semi tender
  6. Season with salt and pepper to taste
  7. Serve and enjoy!

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