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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, yellow split pea-sweet potato corn chowder. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Yellow Split Pea-Sweet Potato Corn Chowder is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Yellow Split Pea-Sweet Potato Corn Chowder is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have 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. Get 1 lb dry yellow split peas, rinsed
  2. Take 2 sweet potatoes, pealed and diced (approx 4 cups)
  3. Make ready 1 red onion, diced
  4. Make ready 1/2 red bell pepper, diced
  5. Take 1 cup frozen yellow corn
  6. Prepare 1 green Granny Smith apple, cored and diced
  7. Take 1 jalapeño, diced (optional)
  8. Make ready 8 cups water
  9. Get 2 bay leaves
  10. Take 1 Tbs Extra Virgin Olive Oil
  11. Take 1 Tbs ginger, fresh minced
  12. Make ready 1 Tbs garlic, fresh minced
  13. Take 1 1/2 tsp corse sea salt
  14. Take 1/2 tsp chipotle powder
  15. Take 1/2 tsp nutmeg
  16. Take 1 tsp smoked paprika
  17. Prepare 1/2 tsp tumeric
  18. Prepare 1 1/2 tsp dried thyme
  19. Take 4 springs fresh Italian Parsley, diced
  20. Prepare Diced green onions, garnish
Steps 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

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