Corn and Split Pea Chowder Recipe
Introduction
This Corn & Split Pea Chowder is a warm, comforting dish packed with vibrant flavors and nourishing ingredients. Perfect for a cozy meal, it combines hearty split peas with sweet corn and a touch of spice for a deliciously satisfying soup.
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: In a medium pan, combine the dried split peas, sliced celery, and thyme sprig with 1 litre of boiling water. Bring back to the boil, then cover and simmer for 25 minutes.
- Step 2: While the peas are cooking, heat the rapeseed oil in a large pan over medium heat. Fry the sliced onions for about 10 minutes until softened.
- Step 3: Stir in the grated ginger, sliced chillies, and chopped garlic. Add the chopped green pepper and potato pieces.
- Step 4: Pour in ½ litre of boiling water, stir in the vegetable bouillon powder and the tablespoon of thyme leaves.
- Step 5: Add the cooked split pea mixture along with the frozen sweetcorn to the pan. Bring to the boil, then cover and simmer for 30 to 35 minutes until the vegetables are tender.
- Step 6: Remove one-third of the vegetables from the pan and set aside. Pureé the remaining soup with a hand blender until smooth.
- Step 7: Return the reserved vegetables to the pan and stir in the dairy-free coconut yogurt until well combined. Serve warm.
Tips & Variations
- For extra creaminess, add a splash of coconut milk instead of yogurt, or use regular yogurt if you prefer.
- You can substitute rapeseed oil with olive oil for a different flavor profile.
- Add a handful of fresh spinach towards the end of cooking for extra greens.
- If you like it spicier, leave the chilli seeds in or add a pinch of cayenne pepper.
Storage
Store the chowder in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture. This chowder also freezes well—defrost overnight in the fridge before reheating.
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 used as a substitute. Cooking times may vary slightly, so check the peas for tenderness before proceeding.
Is this recipe suitable for vegans?
Absolutely. It uses plant-based ingredients including coconut yogurt to keep it vegan-friendly and dairy-free.
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Corn and Split Pea Chowder Recipe
- Total Time: 1 hour 25 mins
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and nourishing Corn & Split Pea Chowder, combining tender split peas, sweetcorn, and a medley of vegetables in a creamy coconut yogurt base. This comforting soup is packed with flavor from ginger, garlic, and thyme, perfect for a wholesome meal that’s both vegan and gluten-free.
Ingredients
Legumes and Grains
- 200g dried yellow split peas
Vegetables
- 3 celery sticks (about 160g), sliced
- 2 onions, halved and sliced (350g)
- 2 red chillies, deseeded and sliced
- 1 large green pepper, chopped into small pieces
- 1 large potato (about 215g), unpeeled, cut into 1-2cm pieces
- 320g frozen sweetcorn
- 50g ginger, finely grated
- 3 large garlic cloves, chopped
Herbs and Seasonings
- 1 thyme sprig
- 1 tbsp thyme leaves
- 2 tbsp vegetable bouillon powder
Oils and Dairy Alternatives
- 1 tbsp rapeseed oil
- 150g dairy-free coconut yogurt
Instructions
- Cook the split peas: Place the dried yellow split peas, sliced celery, and a thyme sprig into a medium pan with 1 litre of boiling water. Bring it back to the boil, then cover and simmer for 25 minutes until the peas and celery are tender.
- Sauté the aromatics: While the split peas cook, heat the rapeseed oil in a large pan over medium heat. Add the sliced onions and fry gently for 10 minutes until softened and translucent. Stir in the finely grated ginger, sliced red chillies, and chopped garlic, cooking for another minute to release their flavors.
- Add vegetables and seasonings: Add the chopped green pepper and unpeeled potato pieces to the pan. Pour in ½ litre of boiling water along with the vegetable bouillon powder and the remaining thyme leaves. Stir well to combine.
- Combine with split peas and corn: Tip the cooked split pea mixture and the frozen sweetcorn into the large pan. Bring everything to a boil, then cover and simmer for 30–35 minutes until all the vegetables are tender and the flavors have melded.
- Blend and finish the chowder: Remove about one-third of the cooked vegetables from the pan and set aside. Use a hand blender to purée the remaining soup in the pan until smooth and creamy. Return the reserved vegetables back into the puréed soup, then stir in the dairy-free coconut yogurt to add richness and creaminess. Mix until fully incorporated and heated through.
- Serve or store: Serve two portions immediately as a comforting meal. Cool any remaining chowder and refrigerate to enjoy within three days.
Notes
- You can adjust the spice level by varying the amount of red chilli or removing it for a milder flavor.
- This chowder keeps well in the refrigerator for up to three days, making it perfect for meal prep.
- Using unpeeled potatoes adds extra fiber and nutrients to the soup.
- The dairy-free coconut yogurt provides creaminess while keeping the dish vegan and lactose-free.
- For a thicker chowder, reduce the amount of boiling water slightly or blend more of the soup before combining.
- Prep Time: 15 mins
- Cook Time: 1 hour 10 mins
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: corn chowder, split pea soup, vegan chowder, dairy-free soup, healthy soup, vegetable chowder, gluten-free chowder, plant-based soup
