Yellow Split Pea-Sweet Potato Corn Chowder
Yellow Split Pea-Sweet Potato Corn Chowder

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, yellow split pea-sweet potato corn chowder. One of my favorites food recipes. This time, I will make it a bit unique. 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’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Yellow Split Pea-Sweet Potato Corn Chowder is something which I have loved my entire 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. I've never tried it before, but I love corn chowder and I love split pea soup, so I'm sure this would be absolutely delicious!

To get started with this recipe, we have to 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 that.

The ingredients needed to make Yellow Split Pea-Sweet Potato Corn Chowder:
  1. Take 1 lb dry yellow split peas, rinsed
  2. Get 2 sweet potatoes, pealed and diced (approx 4 cups)
  3. Prepare 1 red onion, diced
  4. Make ready 1/2 red bell pepper, diced
  5. Get 1 cup frozen yellow corn
  6. Prepare 1 green Granny Smith apple, cored and diced
  7. Prepare 1 jalapeño, diced (optional)
  8. Take 8 cups water
  9. Get 2 bay leaves
  10. Take 1 Tbs Extra Virgin Olive Oil
  11. Prepare 1 Tbs ginger, fresh minced
  12. Take 1 Tbs garlic, fresh minced
  13. Get 1 1/2 tsp corse sea salt
  14. Make ready 1/2 tsp chipotle powder
  15. Make ready 1/2 tsp nutmeg
  16. Take 1 tsp smoked paprika
  17. Get 1/2 tsp tumeric
  18. Get 1 1/2 tsp dried thyme
  19. Get 4 springs fresh Italian Parsley, diced
  20. Prepare 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. Set large pot or dutch oven over medium-low heat.

Instructions to make Yellow Split Pea-Sweet Potato Corn Chowder:
  1. Saute onion, bell pepper, and jalapeño in olive oil, until soft. Add some water to keep moist or from sticking to pan.
  2. Add ginger and garlic and continue to sauté for a few minutes.
  3. Add sweet potatoes and apple and a little water and simmer for 5 minutes
  4. Add split peas, 8 cups of water, bay leaves and bring to boil. Simmer 30 minutes
  5. Add the remainder of ingredients: corn, thyme, chipotle, paprika, tumeric, nutmeg, and salt.
  6. Continue to simmer on medium heat for 20 Minutes
  7. Add ground pepper or more salt to taste and fresh Italian parsley. Remove bay leaves at this time.
  8. 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.
  9. Garnish with diced green onions, enjoy.
  10. Nutrition per 1 cup serving

Yellow Split Pea-Sweet Potato Corn Chowder. Vegan - Savory Fall Soup - a healthy plant based recipe. Essex Market is New York City's most historic public market. Visit us for the freshest, most delicious, and most diverse food experience in New York. The recipe is an adaptation of the Miso-Ghee Corn Chowder from Slow Cook Modern by Liana Krissoff.

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