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

Scale

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