How long does yellow split pea corn chowder [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze yellow split pea corn chowder [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

What makes yellow split pea corn chowder [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does yellow split pea corn chowder [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is yellow split pea corn chowder [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Yellow Split Pea Corn Chowder
[Vegan]

PP By: Power Plates

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Vegan Yellow Split Pea Chowder With Corn

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Yellow Split Pea and Corn Chowder [Vegan]

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Think of this soup as a marriage of split pea soup and traditional corn chowder. The split peas give the soup body and nutrition, along with a gorgeous golden color. Meanwhile, adding Cashew Cream to the finished soup gives it a rich, creamy, luxurious texture. I make this soup in... Read More

Ingredients You Need for Yellow Split Pea Corn Chowder [Vegan]

For the Soup:

1 tablespoon olive oil
1 white or yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
6 cups low-sodium vegetable broth
1 cup yellow split peas, soaked for 1 hour and drained
1 medium Yukon gold or russet potato, peeled and chopped
Kernels from 4 ears sweet white or yellow corn (about 2 1⁄2 cups)
3⁄4 teaspoon smoked paprika
1 teaspoon salt
3⁄4 cup Cashew Cream recipe below
1 small bunch collard greens, stemmed and chopped

For the Cashew Cream:

3⁄4 cup raw cashews, soaked for at least 2 hours and drained
2⁄3 cup water
1⁄4 teaspoon salt

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How to Prepare Yellow Split Pea Corn Chowder [Vegan]

Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally,
for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
Use an immersion blender to partially puree the soup, or puree about half of it in a standard blender and return it to the pot.
Stir in the Cashew Cream and collard greens and cook, stirring occasionally, until the greens are tender and wilted, 5 to 10 minutes. Taste and adjust the seasonings if desired. Serve piping hot, with any desired toppings.