Corn & Split Pea Chowder Recipe

Introduction

This Corn & Split Pea Chowder is a hearty and nourishing dish perfect for chilly days. Combining creamy split peas, sweet corn, and warming spices, it’s a comforting meal that’s both satisfying and packed with flavor.

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

1. Step 1: Place the split peas, sliced celery, and thyme sprig into a medium pan with 1 litre of boiling water. Bring back to the boil, then reduce heat and simmer, covered, for 25 minutes.
2. Step 2: While the peas cook, heat the rapeseed oil in a large pan and fry the sliced onions for 10 minutes until softened.
3. Step 3: Add the grated ginger, sliced chillies, and chopped garlic to the pan with the onions and stir well.
4. Step 4: Stir in the chopped green pepper and potato pieces. Pour in ½ litre of boiling water, then add the vegetable bouillon powder and thyme leaves.
5. Step 5: Drain the split pea mixture and add it along with the frozen sweetcorn to the large pan. Bring everything to a boil, then cover and simmer gently for 30–35 minutes, until the vegetables are tender.
6. Step 6: Remove about one-third of the vegetables and set aside. Use a hand blender to purée the remaining soup in the pan until smooth.
7. Step 7: Return the reserved vegetables to the pan and stir in the dairy-free coconut yogurt. Mix thoroughly and heat through gently before serving.

Tips & Variations

• For extra creaminess, blend the entire soup to your preferred texture before adding the yogurt.
• You can substitute the green pepper with red or yellow pepper for a sweeter note.
• Add a squeeze of lime juice just before serving for a fresh, zesty kick.
• If you like it spicier, leave some seeds in the chillies or add a pinch of smoked paprika.

Storage

Cool the chowder completely before transferring to an airtight container. It will keep in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of split peas?

Yes, green split peas can be used instead of yellow, but cooking times may vary slightly. Adjust simmering until they are tender.

Is this recipe suitable for vegans?

Absolutely. This chowder uses vegetable bouillon and dairy-free coconut yogurt, making it fully vegan-friendly.

Corn & Split Pea Chowder Recipe

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★★★★★

5 from 79 reviews

• Author: Hailey
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Hearty and nutritious Corn & Split Pea Chowder featuring a vibrant mix of yellow split peas, sweetcorn, and fresh vegetables, simmered to perfection and finished with creamy dairy-free coconut yogurt for a comforting, dairy-free meal.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 200g dried yellow split peas
• 2 tbsp vegetable bouillon powder

Fresh Vegetables and Herbs

• 3 celery sticks (about 160g), sliced
• 1 thyme sprig, plus 1 tbsp thyme leaves
• 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

Frozen and Dairy-Free Ingredients

• 320g frozen sweetcorn
• 150g dairy-free coconut yogurt

Oils

• 1 tbsp rapeseed oil

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Instructions

1. Cook Split Peas and Celery: Tip the yellow split peas, sliced celery, and one thyme sprig into a medium pan with 1 litre of boiling water. Bring it back to the boil and then reduce to a gentle simmer, covering the pan, for about 25 minutes or until the split peas are softened.
2. Sauté Onions and Aromatics: While the split peas are cooking, heat 1 tablespoon of rapeseed oil in a large pan over medium heat. Fry the sliced onions 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.
3. Add Vegetables and Bouillon: Add the chopped green pepper and diced potato to the pan with the onions and aromatics. Pour in ½ litre of boiling water along with the vegetable bouillon powder and the remaining thyme leaves. Stir everything to combine.
4. Combine and Simmer Chowder: Carefully tip the cooked split pea mixture and the frozen sweetcorn into the large pan. Bring the whole mixture to the boil, then cover and simmer for 30 to 35 minutes, or until all vegetables are tender.
5. Blend and Finish: Remove about one-third of the cooked vegetables and set aside. Using a hand blender, purée the remaining soup directly in the pan until smooth and creamy. Return the reserved vegetables to the pan. Stir in the dairy-free coconut yogurt thoroughly to add creaminess and a subtle tang. Heat gently if needed but do not boil after adding the yogurt.
6. Serve and Store: Serve immediately for a comforting meal. If storing, allow the chowder to cool before refrigerating; it will keep well in the fridge for up to three days.

Notes

• This chowder is dairy-free and suitable for those avoiding lactose.
• You can adjust the heat by varying the amount of red chilli.
• For a smoother texture, blend more of the vegetables or all of them.
• Use vegetable bouillon powder to keep the recipe vegetarian and vegan friendly.
• Leftover chowder can be reheated gently on the stovetop; avoid boiling to preserve the yogurt’s texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Soup
• Method: Stovetop
• Cuisine: British

Keywords: corn chowder, split pea soup, vegan chowder, dairy-free soup, healthy soup, vegetable chowder