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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
