How to Prepare Speedy Yellow Split Pea-Sweet Potato Corn Chowder
Hey everyone, it's Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, How to Prepare Favorite Yellow Split Pea-Sweet Potato Corn Chowder. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Yellow Split Pea-Sweet Potato Corn Chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yellow Split Pea-Sweet Potato Corn Chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can cook Yellow Split Pea-Sweet Potato Corn Chowder using 20 ingredients and 10 steps. Here is how you can achieve that.
Vegan - Savory Fall Soup - a healthy plant based recipe. I made a pot that will serve about 12 servings or you can refrigerate/freeze the left overs for future quick heat serve meals. Filling, low calorie (250 Calories per bowl/cup), high fiber (14 grams/serving), and 13 G protein/serving. Loaded with Vitamin A, Vitamin C.
Sweet root vegetables inspired me on the ingredients with a hint of savory and spicy seasonings. Not your traditional soup.
Ingredients and spices that need to be Take to make Yellow Split Pea-Sweet Potato Corn Chowder:
- 1 lb dry yellow split peas, rinsed
- 2 sweet potatoes, pealed and diced (approx 4 cups)
- 1 red onion, diced
- 1/2 red bell pepper, diced
- 1 cup frozen yellow corn
- 1 green Granny Smith apple, cored and diced
- 1 jalapeño, diced (optional)
- 8 cups water
- 2 bay leaves
- 1 Tbs Extra Virgin Olive Oil
- 1 Tbs ginger, fresh minced
- 1 Tbs garlic, fresh minced
- 1 1/2 tsp corse sea salt
- 1/2 tsp chipotle powder
- 1/2 tsp nutmeg
- 1 tsp smoked paprika
- 1/2 tsp tumeric
- 1 1/2 tsp dried thyme
- 4 springs fresh Italian Parsley, diced
- Diced green onions, garnish
Instructions to make Yellow Split Pea-Sweet Potato Corn Chowder
- Saute onion, bell pepper, and jalapeño in olive oil, until soft. Add some water to keep moist or from sticking to pan.
- Add ginger and garlic and continue to sauté for a few minutes.
- Add sweet potatoes and apple and a little water and simmer for 5 minutes
- Add split peas, 8 cups of water, bay leaves and bring to boil. Simmer 30 minutes
- Add the remainder of ingredients: corn, thyme, chipotle, paprika, tumeric, nutmeg, and salt.
- Continue to simmer on medium heat for 20 Minutes
- Add ground pepper or more salt to taste and fresh Italian parsley. Remove bay leaves at this time.
- 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.
- Garnish with diced green onions, enjoy.
- Nutrition per 1 cup serving
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