Name: Yellow Split Pea-Sweet Potato Corn Chowder
Prep time: 33 min
Cook time: 32 min
Total time: 65 min
Ingredients: 1 lb dry yellow split peas, rinsed; 2 sweet potatoes, pealed and diced (approx 4 cups); 1 red onion, diced; 1/2 red bell pepper, diced; 1 cup frozen yellow corn; 1 green Granny Smith apple, cored and diced; 1 jalapeño, diced (optional); 8 cups water; 2 bay leaves; 1 Tbs Extra Virgin Olive Oil; 1 Tbs ginger, fresh minced; 1 Tbs garlic, fresh minced; 1 1/2 tsp corse sea salt; 1/2 tsp chipotle powder; 1/2 tsp nutmeg; 1 tsp smoked paprika; 1/2 tsp tumeric; 1 1/2 tsp dried thyme; 4 springs fresh Italian Parsley, diced; Diced green onions, garnish

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Yellow Split Pea-Sweet Potato Corn Chowder

To make Yellow Split Pea-Sweet Potato Corn Chowder you need 20 ingredients and 10 steps. Here is how you do it.

Ingredients of Yellow Split Pea-Sweet Potato Corn Chowder :

Provide dry yellow split peas, rinsed.

Use sweet potatoes, pealed and diced (approx 4 cups).

Prepare red onion, diced.

Use red bell pepper, diced.

Use frozen yellow corn.

You need to prepare green Granny Smith apple, cored and diced.

Prepare jalapeño, diced (optional).

Prepare water.

You need bay leaves.

You need Extra Virgin Olive Oil.

Provide ginger, fresh minced.

Provide garlic, fresh minced.

You need to prepare corse sea salt.

You need chipotle powder.

Provide nutmeg.

You need smoked paprika.

Use tumeric.

Provide dried thyme.

You need to prepare fresh Italian Parsley, diced.

Provide Diced green onions, garnish.

Short Tips:

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instructions :Yellow Split Pea-Sweet Potato Corn Chowder

Saute onion, bell pepper, and jalapeño in olive oil, until soft. Add some water to keep moist or from sticking to pan..

Add ginger and garlic and continue to sauté for a few minutes..

Add sweet potatoes and apple and a little water and simmer for 5 minutes.

Add split peas, 8 cups of water, bay leaves and bring to boil. Simmer 30 minutes.

Add the remainder of ingredients: corn, thyme, chipotle, paprika, tumeric, nutmeg, and salt..

Continue to simmer on medium heat for 20 Minutes.

Add ground pepper or more salt to taste and fresh Italian parsley. Remove bay leaves at this time..

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..

Garnish with diced green onions, enjoy..

Nutrition per 1 cup serving.

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