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Sweet Potato, Split Pea Corn Chowder


  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes

Ingredients

Scale
  • 2 tablespoon extra virgin olive oil
  • 3 slices ginger, minced
  • 2 celery stalks
  • 1 tsp lemongrass, grated
  • 1 carrot
  • 1 yellow onion
  • 2 bay leaves
  • 1 clove garlic, minced
  • 1 medium sweet potato, washed, peeled and cut in cubes
  • 1 1/2 cups yellow split peas
  • 1/4 cup corn
  • 10 cups water
  • 2Tbsp vegetable broth powder

Garnish:

  • 4 tsp sour cream
  • 2 slices bread, cubed
  • 1 tablespoons grated parmigiano reggiano
  • 1/2 tsp dry herbs (parsley, oregano, sage, basil)
  • 1/2 tsp grated lemongrass
  • 1 leaf fresh basil, minced
  • salt and pepper to taste

Instructions

  1. In a soup pot bring olive oil to medium to high heat.
  2. Toss in onions, celery, carrots.
  3. Stir till onions start to become translucent.
  4. Throw in ginger and garlic, and corn.
  5. Place in sweet potato, and split peas, bay leaves.
  6. Pour in vegetable broth, and bring to boil stirring frequently.
  7. Turn down heat and let simmer till sweet potato.
  8. Take off heat and remove bay leaves.
  9. With a hand blender or even a food processor blend till smooth.

Garnish:

  1. Pre-heat oven to 350 F
  2. Place bread cubes in a bowl and toss with dried herb mix of your choice, olive oil, and grated parmigano cheese, and grated lemon grass.
  3. Put cubes on a parchment lined baking sheet.
  4. Bake till golden brown.
  5. Remove from oven.
  6. Ladle soup into a bowl.
  7. Take a teaspoonful of sour cream and swirl into soup.
  8. Top with croutons carefully so they don't sink into soup.
  9. Grate a little more lemongrass.
  10. Ready to serve.

Nutrition

  • Serving Size: 6 servings
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