Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, yellow split pea-sweet potato corn chowder. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Yellow Split Pea-Sweet Potato Corn Chowder is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Yellow Split Pea-Sweet Potato Corn Chowder is something which I’ve loved my whole life. They’re fine and they look wonderful.
Great recipe for Yellow Split Pea-Sweet Potato Corn Chowder. Vegan - Savory Fall Soup - a healthy plant based recipe. The corn, sweet potato, yellow split peas, with fresh herbs and lemongrass, give this soup a varied texture with garnishes of sour cream and croutons.
To begin with this particular recipe, we must prepare a few ingredients. You can cook yellow split pea-sweet potato corn chowder using 20 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Yellow Split Pea-Sweet Potato Corn Chowder:
- Take 1 lb dry yellow split peas, rinsed
- Prepare 2 sweet potatoes, pealed and diced (approx 4 cups)
- Prepare 1 red onion, diced
- Make ready 1/2 red bell pepper, diced
- Prepare 1 cup frozen yellow corn
- Make ready 1 green Granny Smith apple, cored and diced
- Take 1 jalapeño, diced (optional)
- Take 8 cups water
- Make ready 2 bay leaves
- Get 1 Tbs Extra Virgin Olive Oil
- Get 1 Tbs ginger, fresh minced
- Prepare 1 Tbs garlic, fresh minced
- Get 1 1/2 tsp corse sea salt
- Take 1/2 tsp chipotle powder
- Make ready 1/2 tsp nutmeg
- Take 1 tsp smoked paprika
- Make ready 1/2 tsp tumeric
- Prepare 1 1/2 tsp dried thyme
- Take 4 springs fresh Italian Parsley, diced
- Make ready Diced green onions, garnish
Yellow Split Pea Soup Recipe Ingredients I like to think of this yellow split pea soup as a plant-based riff on corn chowder. Here's what's in it: Yellow split peas: They add protein and contribute to the creamy texture, but there's another reason to love the dried peas in this soup! They perfectly mimic the shape of the corn kernels here. The recipe is an adaptation of the Miso-Ghee Corn Chowder from Slow Cook Modern by Liana Krissoff.
Instructions to make Yellow Split Pea-Sweet Potato Corn Chowder:
- Saute onion, bell pepper, and jalapeño in olive oil, until soft. Add some water to keep moist or from sticking to pan.
- Add ginger and garlic and continue to sauté for a few minutes.
- Add sweet potatoes and apple and a little water and simmer for 5 minutes
- Add split peas, 8 cups of water, bay leaves and bring to boil. Simmer 30 minutes
- Add the remainder of ingredients: corn, thyme, chipotle, paprika, tumeric, nutmeg, and salt.
- Continue to simmer on medium heat for 20 Minutes
- Add ground pepper or more salt to taste and fresh Italian parsley. Remove bay leaves at this time.
- Blend in batches, leaving 1/4 of soup in the pot, and blend until smooth and stir puréed soup back in pot with the remaining batch. Bring to boil and remove from heat. Should be nice and thick.
- Garnish with diced green onions, enjoy.
- Nutrition per 1 cup serving
I boosted my version with yellow split peas, for some extra diversity, and protein bump. Making it more of a one dish meal. She tops hers with a beautiful tomato-furikake salad, and uses fresh corn on the cob, perfect for summer when it comes. Add the corn, chicken stock, heavy cream and sherry vinegar. Dump in the broth and potatoes.
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