1 cup (200 g) yellow split peas, soaked for 1 hour and drained
1 medium Yukon gold or russet potato, peeled and chopped
Kernels from 4 ears sweet white or yellow corn (about 2 1⁄2 cups, or 360 g)
3⁄4 teaspoon smoked paprika
1 teaspoon salt
3⁄4 cup (180 ml) Cashew Cream (recipe below)
1 small bunch collard greens, stemmed and chopped
Chopped fresh chives or scallions, Tempeh Bacon (see below), chopped red bell pepper - for garnish
for the cashew cream
3⁄4 cup (95 g) raw cashews, soaked for at least 2 hours and drained
2⁄3 cup (160 ml) water
1⁄4 teaspoon salt
Instructions
to make the yellow split pea chowder
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.
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.
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.
to make the cashew cream
Combine all the ingredients in a blender (preferably a high-speed blender) and process until very smooth.
Notes
A few personal adjustments that we made to the recipe:
We soaked the split peas overnight. We used fire-roasted frozen corn, because we saw it in the store and wanted to try it. It worked well here! Nice and smoky.
Recipe by Golubka Kitchen at https://golubkakitchen.com/yellow-split-pea-chowder-from-power-plates/