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
Scale
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
