Corn & Split Pea Chowder with Ginger, Chili, and Coconut Yogurt Recipe
Introduction
This Corn & Split Pea Chowder is a hearty, comforting soup packed with vibrant vegetables and warming spices. It’s a perfect dish for chilly days and is naturally dairy-free thanks to coconut yogurt, making it both nutritious and delicious.
Ingredients
- 200g dried yellow split peas
- 3 celery sticks (about 160g), sliced
- 1 thyme sprig, plus 1 tbsp thyme leaves
- 2 onions, halved and sliced (350g)
- 1 tbsp rapeseed oil
- 50g ginger, finely grated
- 2 red chillies, deseeded and sliced
- 3 large garlic cloves, chopped
- 1 large green pepper, chopped into small pieces
- 1 large potato (about 215g), unpeeled, cut into 1-2cm pieces
- 2 tbsp vegetable bouillon powder
- 320g frozen sweetcorn
- 150g dairy-free coconut yogurt
Instructions
- Step 1: Place the split peas, sliced celery, and thyme sprig in a medium pan with 1 litre of boiling water. Bring back to the boil, then reduce heat to simmer, cover, and cook for 25 minutes.
- Step 2: While the peas cook, heat the rapeseed oil in a large pan. Add the sliced onions and fry gently for 10 minutes until softened.
- Step 3: Stir in the grated ginger, sliced chilli, and chopped garlic. Add the chopped green pepper and potato pieces.
- Step 4: Pour in ½ litre boiling water and dissolve the vegetable bouillon powder in it. Add the remaining thyme leaves.
- Step 5: Carefully add the cooked split pea mixture and frozen sweetcorn into the pan. Bring to a boil, then cover and simmer for 30–35 minutes until the vegetables are tender.
- Step 6: Remove about one third of the vegetables and set aside. Puree the remaining soup in the pan with a hand blender until smooth.
- Step 7: Return the reserved vegetables to the pan and stir in the dairy-free coconut yogurt until fully combined. Heat gently if needed before serving.
Tips & Variations
- For a creamier texture, use full-fat coconut yogurt or add a splash of coconut milk.
- Adjust the chilli quantity to control the heat level, or omit it for a milder chowder.
- Try adding other seasonal vegetables like carrots or leeks for extra flavor and texture.
- If you prefer a chunky soup, skip pureeing and simply mash some of the peas and potatoes for thickness.
Storage
Store any leftover chowder in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even warming. This chowder also freezes well—thaw thoroughly and stir before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use green split peas instead of yellow?
Yes, green split peas can be substituted, but they may have a slightly earthier flavor and different cooking time. Adjust simmering as needed until tender.
Is it necessary to peel the potato?
No, peeling is optional. Leaving the skin on adds extra texture and nutrients, just be sure to wash it well before cutting.
Print
Corn & Split Pea Chowder with Ginger, Chili, and Coconut Yogurt Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and nutritious Corn & Split Pea Chowder combining tender yellow split peas, sweet corn, and a medley of vegetables in a creamy dairy-free coconut yogurt base. This comforting chowder is perfect for a healthy, warming meal that is both vegan and packed with flavor.
Ingredients
Legumes & Grains
- 200g dried yellow split peas
Vegetables
- 3 celery sticks (about 160g), sliced
- 2 onions, halved and sliced (350g)
- 50g ginger, finely grated
- 2 red chillies, deseeded and sliced
- 3 large garlic cloves, chopped
- 1 large green pepper, chopped into small pieces
- 1 large potato (about 215g), unpeeled, cut into 1-2cm pieces
- 320g frozen sweetcorn
Herbs & Spices
- 1 thyme sprig
- 1 tbsp thyme leaves
Oils & Fats
- 1 tbsp rapeseed oil
Seasonings & Others
- 2 tbsp vegetable bouillon powder
- 150g dairy-free coconut yogurt
Instructions
- Cook the split peas mixture: Place the dried yellow split peas, sliced celery, and a thyme sprig into a medium-sized pan with 1 litre of boiling water. Bring back to a boil, then cover and simmer for 25 minutes until the peas start to soften.
- Sauté the aromatics: While the split peas are cooking, heat the rapeseed oil in a large frying pan over medium heat. Add the sliced onions and fry gently for about 10 minutes until softened and translucent.
- Add ginger, chilli, and garlic: Stir in the finely grated ginger, sliced deseeded red chillies, and chopped garlic cloves. Cook for a couple of minutes until fragrant.
- Add vegetables and broth: Add the chopped green pepper and potato pieces to the pan. Pour in ½ litre of boiling water along with the vegetable bouillon powder and the remaining thyme leaves. Stir to combine well.
- Combine with split peas and corn: Tip in the cooked split pea mixture and the frozen sweetcorn. Bring everything to a boil again, then cover and simmer for 30 to 35 minutes, or until all the vegetables are tender.
- Purée and finish chowder: Remove one-third of the cooked vegetables and set aside. Using a hand blender, purée the remaining contents in the pan until smooth and creamy. Return the reserved vegetables to the pan and stir in the dairy-free coconut yogurt until well combined and heated through.
- Serve and store: Serve two portions immediately. The rest can be cooled and refrigerated for up to three days, making it ideal for leftovers.
Notes
- This chowder is vegan and dairy-free, using coconut yogurt for creaminess.
- The recipe can be made gluten-free by ensuring the vegetable bouillon powder contains no gluten.
- You can adjust the level of heat by varying the amount of red chilli used.
- Leftover chowder stores well in the fridge for up to three days.
- Using unpeeled potato adds extra fiber and nutrients.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: corn chowder, split pea soup, vegan chowder, healthy soup, dairy-free recipe, vegetable soup
