Corn Split Pea Chowder Recipes

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CORN & SPLIT PEA CHOWDER



Corn & split pea chowder image

Cook this healthy vegan soup and pack in four of your 5-a-day along with bags of flavour from ginger, chillies, garlic, thyme and coconut yogurt

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Soup, Supper

Time 1h

Number Of Ingredients 13

200g dried yellow split peas
3 celery sticks (about 160g), sliced
1 thyme sprig, plus 1 tbsp thyme leaves
2 onions (350g), halved and sliced
1 tbsp rapeseed oil
50g ginger , finely grated
2 red chillies , deseeded and sliced
3 garlic cloves , chopped
1 large green pepper , chopped into small pieces
1 potato (about 215g), unpeeled, cut into 1-2cm pieces
2 tbsp vegetable bouillon powder
320g frozen sweetcorn
150g coconut yogurt

Steps:

  • Tip the split peas, celery and thyme sprig into a medium pan with 1 litre of boiling water, bring back to the boil and simmer, covered, for 25 mins.
  • Meanwhile, fry the onion in the oil in a large pan for 10 mins. Stir in the ginger, chilli and garlic. Tip in the pepper and potato, and pour in ½ litre boiling water with the bouillon and remaining thyme. Tip in the split pea mixture and corn, bring to the boil, then cover and simmer for 30-35 mins until the veg is tender.
  • Remove the thyme sprig. Take out a third of the veg, then purée the rest in the pan with a hand blender (or use a potato masher). Return the veg to the pan with the yogurt, and stir well. If you're following our Healthy Diet Plan, eat two portions now, and cool then chill the rest for another day. Will keep in the fridge for three days.

Nutrition Facts : Calories 395 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 11 grams sugar, Fiber 18 grams fiber, Protein 17 grams protein, Sodium 0.4 milligram of sodium

NORTHWEST SEAFOOD CORN CHOWDER



Northwest Seafood Corn Chowder image

This chowder showcases the best of Northwest seafood; it's all in here, from bay scallops to snapper.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 21

2 large ears sweet corn in husks
14 fresh cherrystone clams
6 bacon strips, chopped
1/3 cup butter, cubed
2 large onions, chopped
1 celery rib, chopped
1 tablespoon chopped shallot
2 garlic cloves, minced
1/2 cup all-purpose flour
2 cups water
1 bottle (8 ounces) clam juice
3/4 pound potatoes, cubed
1/4 cup clam stock
2 tablespoons minced fresh parsley
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon dried thyme
1/2 pound bay scallops
1/2 pound uncooked small shrimp, peeled and deveined
1-1/2 cups heavy whipping cream

Steps:

  • Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place on a baking sheet. Bake at 375° for 30-35 minutes or until tender., Meanwhile, tap clams; discard any that do not close. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. Drain. Remove meat from clams; chop and set aside., In a Dutch oven, cook bacon over medium heat until crisp. Add the butter, onion, celery and shallot; cook until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir for 10 minutes or until browned (do not burn). Gradually add water and clam juice. Bring to a boil; cook and stir for 2 minutes or until thickened., Cut corn from cobs. Stir the corn, potatoes, clam stock, parsley, bay leaf, salt, pepper and thyme into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Add the scallops, shrimp and clams; cook 3-4 minutes longer or until shrimp turn pink and scallops are opaque. Stir in cream; heat through. Discard bay leaf.

Nutrition Facts : Calories 476 calories, Fat 33g fat (18g saturated fat), Cholesterol 145mg cholesterol, Sodium 518mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

SPLIT PEA AND HAM CHOWDER



Split Pea and Ham Chowder image

Make and share this Split Pea and Ham Chowder recipe from Food.com.

Provided by weekend cooker

Categories     Chowders

Time 7h10m

Yield 6 chowders, 6 serving(s)

Number Of Ingredients 10

1 medium potato, cut into small cubes
2 cups diced cooked ham
1 (16 ounce) bag split peas, rinsed
1 (11 ounce) can whole kernal corn mixed with chopped peppers (red and green)
1 (14 ounce) can chicken broth
2 carrots, sliced
2 celery ribs, diagonally sliced
1 tablespoon dried onion flakes
1 teaspoon dried marjoram
1 teaspoon seasoning salt

Steps:

  • Cut potatoes into small cubes, and add to slow cooker sprayed with vegetable cooking spray.
  • In slow cooker, combine all remaining ingredients, plus 3 cups water, and 1 teaspoon salt.
  • Cover and cook on low for 6-8 hours.

Nutrition Facts : Calories 472, Fat 9.6, SaturatedFat 3.2, Cholesterol 42.3, Sodium 463.6, Carbohydrate 64.7, Fiber 21, Sugar 8.1, Protein 34.4

SLOW-COOKER SPLIT PEA AND HAM CHOWDER



Slow-Cooker Split Pea and Ham Chowder image

With two simple steps, you're well on your way to offering your family a down-home slow-cooked soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 6

Number Of Ingredients 12

1 bag (1 pound) yellow split peas, sorted and rinsed
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 medium carrots, sliced (1 cup)
1 medium stalk celery, diced (1/2 cup)
3 cups water
1 cup diced fully cooked ham
1 cup frozen cubed southern-style hash brown potatoes, thawed
1 teaspoon dried marjoram leaves
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon red pepper sauce

Steps:

  • Mix all ingredients in 3 1/2- to 4-quart slow cooker.
  • Cover and cook on Low heat setting 6 to 8 hours.

Nutrition Facts : Calories 310, Carbohydrate 58 g, Cholesterol 15 mg, Fiber 18 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1260 mg

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