Split Pea & Corn Chowder

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This chowder is warm, creamy and hearty – it's the perfect easy dinner for cold weather. Not only that, but it's low in fat, high in protein, budget-friendly and a cinch to make; you can cook it stovetop in one pot, toss all the ingredients in a crockpot at the start of your day and walk away. Feel free to use this basic recipe as a springboard for your creativity, and add in any of your favorite veggies, herbs or spices to make it your own.

Yield: 3-5 servings

Split Pea & Corn Chowder

prep time: 15 MINScook time: 45 MINStotal time: 60 mins


  • 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


  1. 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.
  2. Stir in frozen corn, nutritional yeast and seasoning and simmer until heated through.
  3. 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.
  4. This is especially good paired with crusty French bread or croutons. Leftovers refrigerate well for 3-5 days in an airtight container.


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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