Split Pea & Corn Chowder
Creamy potato-corn chowder thickened with split peas for a protein boost! The perfect warm and hearty dinner for winter.
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Ingredients
- 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
Instructions
- 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.
Notes
You can also make this in a crockpot by adding all ingredients together and cooking on low for 7-8 hours or high for 4-5 hours.
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