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How to make:

Yellow Split Pea Chowder with Sweet Corn

This Yellow Split Pea Chowder is hearty, nutritious & a great way to use seasonal sweet corn! This golden soup is creamy & rich thanks to cashew cream. (vegan & gluten-free)

Prep Time:
15 mins
Cook Time:
1 hour
Total Time:
1 hour 15 mins
6 1x
Rating: 5 from 2 reviews


For the chowder:

For the Cashew Cream (makes 1 cup):


Make the chowder:

  1. 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.
  2. Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
  3. Use an immersion blender to partially puree the soup, or puree about half of it in a standard blender and return it to the pot. Stir in the Cashew Cream and collard greens and cook, stirring occasionally, until the greens are tender and wilted, 5 to 10 minutes. Taste and adjust the seasonings if desired. Serve piping hot, with any desired toppings.

Make the cashew cream:

  1. Combine all the ingredients in a blender (preferably a high speed blender) and process until very smooth.