This Turmeric Split Pea Seafood Chowder is Pop Kitchen’s first instructional video!!!
I mean, there is very little cinematographically going on here. I just mounted my camera above my stove and made soup. So exciting (with all the sarcasm you can muster). But I’m really proud of it. I even wrote the music!
So check it out! You can even subscribe to my YouTube channel if you feel so bold.
Turmeric Split Pea Seafood Chowder Video
How was that? As exciting as you could possibly imagine? Hopefully, you at least feel a little hungry for turmeric split pea seafood chowder, and that you could easily make it.
Let’s talk Chowder
Not Your Average Split Pea Soup
Split Pea soup. It’s fine, I guess. Although, to be honest, whenever I make the traditional, green version at home, I get a bit of a grumble from Jazz, my partner. He says he’s not picky. But, he is.
The flavour of the split peas are a little pea-y and there’s nothing very interesting in there except maybe some ham hocks. And even then, it’s kind of a snore.
This turmeric split pea seafood chowder is loaded with flavour and texture. The turmeric and miso paste adds depth. The sweet lobster stock and lemon makes the soup bright and vivd. Split peas, potatoes and carrots bring comfort and chowder-y creaminess. On it’s own, it’s really delightful. And then you add a bunch of seared, sweet seafood for extra measure. It will give New England Clam Chowder a run for it’s money.
Not Your Average Chowder
Split peas are loaded with fiber and protein. Just as much as in lentils. This chowder has no heavy cream or butter, which you might see as a bummer, but in this case it’s not. The creamy peas mixed with citrus and honey really lacks nothing in richness, and definitely not flavor. It leaves you feeling full and satisfied, but energized rather than weighed down. Burpees anyone?
Simple to make. Complex to eat.
If the video above makes you think this soup is just too easy, then I did a good job. It really is that easy.
- Sauté your veg
- Add turmeric, miso, stock and peas
- Simmer for 1 hour while you put your feet up with a cold one. This one would pair perfectly with the chowder you’re about to eat.
- Sear seafood 15 minutes before soup is done. Set aside.
- Add honey, lemon zest, and juice.
- Puree halfway (you need to leave some of those diced potatoes and carrots whole for texture).
- Taste + season.
You did it! Devour.When you try my turmeric split pea seafood chowder, let me know! Rate the recipe and share your thoughts and questions in the comments below. Use the hashtag #popkitchen when you post photos of recipes you’ve made to your Instagram and tag @stacyfeyersalo. I’ll share my favorite photos on Pop Kitchen’s account.
- 1 Tbsp olive oil
- 2 medium red onions
- 2 tsp sea salt
- 2 carrots, diced
- 4 medium potatoes, diced
- 2 tsp miso paste
- 2 tsp ground turmeric
- 10 cups lobster or fish stock* see notes for easy substitution
- 1½ cup yellow split peas
- 1 Tbsp honey
- 1 tsp lemon zest
- ¼ cup lemon juice, about 1 lemon
- ¼-1/2 cup water for thinning
- 1 tbsp oil
- 1½ lbs/720 g seafood of choice (I used a frozen medley of clams, squid, octopus, and shrimp)
- Parsely for garnish
- Heat a large pot on medium heat. Add oil, red onions and salt. Sauté until soft, about 3-5 minutes.
- Add diced potatoes and carrots. Cook for 10 minutes, stirring periodically.
- To the potatoes, onions, and carrots, add ground turmeric and miso paste. Give it a stir and let cook for about 1 minute.
- Add lobster stock and split peas and bring to a boil. Once boiling, turn down the heat to a simmer and let cook for 1 hour or until the split peas are falling apart. Go do something to chill like make a cocktail or catch up on "Game of Thrones" before the next season comes out this summer. Eek!
- The last 15 minutes before the soup is done, cook the seafood. You can use shrimp or lobster or clams. Whatever you like. Heat a large cast iron skillet on medium high heat. And 1 tbsp of oil and let it get hot, shiny and swirly (oil moves around faster in the pan when it's hot). Season seafood with salt and sear until golden 2-4 minutes depending on your seafood. Sear the other side. Set aside and keep warm.
- When your soup is done add honey, lemon zest and juice. You can either use an immersion blender and puree until partially smooth or put half the soup in a blender and puree until smooth, adding the it back in with the un-pureed soup (be careful! hot soup can explode out of blenders. Let it cool down a second). You want this soup to be a little chunky for that chowder-y texture.
- If your soup is really thick, thin it out with a little water. Around ¼-1/2 cup. Taste your soup. What does it need? An extra pinch of salt? Some black pepper? A little more sweetness? Add honey. A little more tartness? Add lemon.
- Serve with a heaping scoop of seared seafood and some chopped parsley.