How to Prepare Any-night-of-the-week Yellow Split Pea-Sweet Potato Corn Chowder

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, yellow split pea-sweet potato corn chowder. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Yellow Split Pea-Sweet Potato Corn Chowder is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Yellow Split Pea-Sweet Potato Corn Chowder is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook yellow split pea-sweet potato corn chowder using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Yellow Split Pea-Sweet Potato Corn Chowder:

1. Get 1 lb dry yellow split peas, rinsed
2. Take 2 sweet potatoes, pealed and diced (approx 4 cups)
3. Make ready 1 red onion, diced
4. Get 1/2 red bell pepper, diced
5. Get 1 cup frozen yellow corn
6. Prepare 1 green Granny Smith apple, cored and diced
7. Get 1 jalapeño, diced (optional)
8. Make ready 8 cups water
9. Get 2 bay leaves
10. Make ready 1 Tbs Extra Virgin Olive Oil
11. Prepare 1 Tbs ginger, fresh minced
12. Take 1 Tbs garlic, fresh minced
13. Make ready 1 1/2 tsp corse sea salt
14. Take 1/2 tsp chipotle powder
15. Prepare 1/2 tsp nutmeg
16. Get 1 tsp smoked paprika
17. Take 1/2 tsp tumeric
18. Make ready 1 1/2 tsp dried thyme
19. Make ready 4 springs fresh Italian Parsley, diced
20. Make ready Diced green onions, garnish

Instructions to make Yellow Split Pea-Sweet Potato Corn Chowder:

1. Saute onion, bell pepper, and jalapeño in olive oil, until soft. Add some water to keep moist or from sticking to pan.
2. Add ginger and garlic and continue to sauté for a few minutes.
3. Add sweet potatoes and apple and a little water and simmer for 5 minutes
4. Add split peas, 8 cups of water, bay leaves and bring to boil. Simmer 30 minutes
5. Add the remainder of ingredients: corn, thyme, chipotle, paprika, tumeric, nutmeg, and salt.
6. Continue to simmer on medium heat for 20 Minutes
7. Add ground pepper or more salt to taste and fresh Italian parsley. Remove bay leaves at this time.
8. Blend in batches, leaving 1/4 of soup in the pot, and blend until smooth and stir puréed soup back in pot with the remaining batch. Bring to boil and remove from heat. Should be nice and thick.
9. Garnish with diced green onions, enjoy.
10. Nutrition per 1 cup serving

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