This chowder is one of those easy, “throw it all in a pot and let it do its thing” recipes I love. It takes an hour on the stovetop, but you could also make it in a slow cooker . Put everything in the slow cooker first thing in the morning and have hot, fresh chowder for dinner.
The finished soup is creamy, flavourful, fresh tasting and satisfying. I enjoyed a bowl with a sliced beefsteak tomato on the side. Now those are foods that say “Good bye August and hello September!”
3 ¼ cup corn niblets (if you want to use fresh corn, that’s about 5 corn cobs). I used frozen corn.
½ cup dried yellow split peas or red lentils
½ of a medium-sized red onion finely diced
1-2 cloves garlic minced
1 jalapeno pepper deseeded, deveined and finely diced
3 cups vegetable stock
400ml coconut milk
½ tsp coriander
¼ tsp cumin
The juice of one lime
Salt and pepper to taste
But all your ingredients in a large pot and stir together. Bring to a boil, then reduce to a simmer and let the soup simmer covered for 1 hour, stirring occasionally. At the end of the hour, use an immersion blender or regular blender to roughly blend the soup.
If you make the soup in a slow cooker, put everything in the slow cooker and cook on low for 7 hours. Stir and blend before serving.
And that’s it! This recipe will make 3-4 servings and will freeze well.