CORN & SPLIT PEA CHOWDER
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
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
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
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
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
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
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
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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SPLIT PEA & CORN CHOWDER - SARAH'S VEGAN KITCHEN
From sarahsvegankitchen.com
Category SoupTotal Time 1 hr
- 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.
- 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.
- This is especially good paired with crusty French bread or croutons. Leftovers refrigerate well for 3-5 days in an airtight container.
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- 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.
- Combine all the ingredients in a blender (preferably a high speed blender) and process until very smooth.
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