This chowder is warm, creamy and hearty – it’s the perfect easy dinner for cold weather. Not only that, but it’s low in fat, high in protein, budget-friendly and a cinch to make; you can cook it stovetop in one pot, toss all the ingredients in a crockpot at the start of your day and walk away. Feel free to use this basic recipe as a springboard for your creativity, and add in any of your favorite veggies, herbs or spices to make it your own.
Split Pea & Corn Chowder
- 1/2 white onion diced
- 3 cloves garlic minced
- 2 stalks celery diced
- 1 large carrot diced
- 1/2 red pepper diced
- 1 medium russet potato peeled and cubed
- 1 cup split peas soaked overnight in water
- 4 cups vegetable broth
- 2 bay leaves
- 2 cups frozen sweet corn
- 1/4 cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups spinach
- salt and pepper to taste
- In a stockpot over medium heat, sauté onions, garlic, celery, and carrots until softened. Add peppers, potato, split peas, vegetable broth and bay leaves and bring to a boil. Reduce heat to low and simmer, covered, for 40-45 minutes, until potatoes and split peas are tender.
- Stir in frozen corn, nutritional yeast and seasoning and simmer until heated through.
- Optionally, for a thicker base, remove 1/4-1/3 of the soup to a blender and blend until smooth. Return purée to the rest of the soup. Stir in fresh spinach until just wilted and serve.
- This is especially good paired with crusty French bread or croutons. Leftovers refrigerate well for 3-5 days in an airtight container.