Creamy Corn and Split Pea Chowder
A warming, plant-based chowder that combines tender yellow split peas with sweet corn, roasted aromatics, and creamy coconut yogurt. This dish is special because it layers flavors through initial pea cooking, then builds depth with ginger, chilli, and garlic sautéed in rapeseed oil before combining everything into a thick, comforting soup. The texture balances a pureed base with chunky vegetables and whole peas, creating richness without cream. Key flavors include earthy peas, bright ginger heat, gentle chilli kick, and subtle coconut sweetness. Make this for weeknight dinners, meal prep, or to impress vegetarian guests. It's ideal for autumn and winter, serving as a satisfying light lunch or dinner starter. This version stands apart by using fresh ginger and red chillies for warmth, coconut yogurt for plant-based creaminess, and a two-stage cooking method that ensures peas soften fully before adding other vegetables. The partial pureeing creates luxurious texture while maintaining vegetable chunks for visual interest and bite.
Ingredients
- 7 oz dried yellow split peas
- 3 celery sticks, sliced, about 160g
- 1 thyme sprig
- 1 tbsp thyme leaves
- 2 onions, halved and sliced, about 350g
- 1 tbsp canola oil
- 1 ¾ oz ginger, finely grated
- 2 red chillies, deseeded and sliced
- 3 garlic cloves, chopped
- 1 green pepper, large, chopped into small pieces
- 1 potato, unpeeled, cut into 1-¾" pieces, about 215g
- 2 tbsp vegetable bouillon powdervegetable stock cube1 cube per 500ml waterumami
similar flavor
- 11 oz frozen sweetcornfresh sweetcorn1:1
sweeter, less tender
- ⅝ cups coconut yogurt
- ⅛ tbsp boiling water, for peas
- 0.0 tbsp boiling water, for second stage
Instructions
- 1
Combine split peas, celery, and thyme sprig in a medium pan with boiling water, return to a boil, then cover and simmer.
- 2
Meanwhile, fry the onion in oil in a large pan. Add ginger, chilli, and garlic, then stir in pepper and potato.
- 3
Pour boiling water with bouillon and remaining thyme leaves into the large pan.
- 4
Transfer the split pea mixture and corn into the large pan, bring to a boil, then cover and simmer until vegetables are tender.
- 5
Remove the thyme sprig. Transfer a third of the vegetables to a bowl. Puree the remaining mixture in the pan using a hand blender or potato masher.
- 6
Return the reserved vegetables to the pan. Stir in coconut yogurt and combine well.
Tips
Cook split peas separately first to ensure they fully soften before combining with other vegetables. This prevents undercooked peas in the finished chowder and guarantees creamy consistency.
Partial pureeing is key: reserving a third of vegetables before blending creates textural contrast and prevents the chowder from becoming baby-food consistency.
Ginger and chilli are added early to the onion base, allowing their flavors to develop and mellow slightly before the final simmer.
Good to Know
Refrigerate in airtight container for up to three days. Cool completely before chilling to prevent condensation.
Make up to two days ahead and refrigerate. Reheat gently on stovetop over medium heat, stirring occasionally. Freeze for up to three months; thaw overnight in fridge before reheating.
Ladle into bowls and drizzle with extra coconut yogurt or a small amount of rapeseed oil. Pair with crusty bread, crackers, or a side salad.
Common Mistakes
Skip the initial split pea cooking to avoid undercooked peas that won't soften in the final simmer.
Pureed the entire mixture to avoid a baby-food texture; reserve vegetables first for contrast.
Add chilli early with aromatics to avoid harsh, raw heat in the finished chowder.
Substitutions
Dairy-Free Swaps
General Alternatives
similar flavor
sweeter, less tender
FAQ
Can I use fresh split peas instead of dried?
No. Dried split peas are required for this recipe. Fresh peas have different cooking times and won't create the same creamy, thick consistency. If using fresh garden peas, expect a completely different result.
What if I don't have coconut yogurt?
Use Greek yogurt (adds dairy), cashew cream, or dairy-free plant-based yogurt at the same ratio. Avoid regular milk, which won't provide enough richness. Add at the very end to prevent curdling.
How long does the chowder keep in the fridge?
Up to three days in an airtight container. For longer storage, freeze up to three months. Cool completely before chilling to prevent bacterial growth and condensation.