Yellow Split Pea & Corn Chowder 

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INGREDIENTS

2 tablespoons olive oil
1 small onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 small jalapeño, minced
1 cup yellow split peas
1 medium white potato, cut into cubes
4 ears corn, kernels removed
1 teaspoon smoked paprika
6 cups water or vegetable broth
1 (13.5 oz) can lite coconut milk (optional)
¼ cup chopped cilantro

DIRECTIONS

  1. Heat olive oil in a large pot over medium heat. Add the onion and celery and cook for 5 to 7 minutes, or until vegetables are soft. Add the garlic and jalapeño and cook for 1 minute more, until fragrant.

  2. Add the split peas, potato, corn, paprika, and salt to taste. Stir until all the vegetables are coated in the paprika, then add 6 cups of water or vegetable broth. Bring to a boil, then lower the heat, cover the pot, and simmer for about 45 minutes. Stir occasionally and turn off the heat when the vegetables are tender.

  3. Use an immersion blender to partially puree the soup, or puree about half in a blender and return it to the pot. Stir in the coconut milk, if using, and chopped cilantro.

  4. Serve warm with additional cilantro and a dollop of low-fat yogurt!

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quick tips

  • Split peas are high in B vitamins, which support our metabolism and contribute to our body's ability to produce energy.

  • Make a quick homemade vegetable broth by simmering cut carrot, celery, onion and parsley in 8 cups of water for at least 20 minutes.

  • Store this chowder in the freezer for up to 3 months.