Ingredients

• 2 tablespoons ghee (or clarified butter, or olive oil)
• 1 yellow onion, diced
• salt and freshly ground pepper
• 1 pound corn kernels, frozen is fine
• 4 medium russet potatoes, peeled, cut into 1-inch cubes
• 1 cup dried yellow split peas, rinsed
• 7 cups water or vegetable stock
• 1/4 cup miso paste
• serve topped with any/all of the following: toasted walnuts, chopped black olives, good olive oil or a drizzle of ghee, crispy shallots, chives, shaved watermelon radish

Directions

1. Heat the ghee in a large skillet over medium heat*. Add the onion and a pinch of salt, sauté stirring frequently, until translucent, 5 minutes or so. Transfer to a 6-quart (or larger) slow cooker.Add the corn, potatoes, and yellow split peas to the cooker, and pour in the stock. Cover and cook on low for 6-8 hours.
2. When you're ready to serve, stir in the miso paste, and season with salt and pepper. Use a spoon to break up some of the potatoes, or use an immersion blender to give the chowder a few quick pulses. This will thicken the chowder. It's basically up to you depending on how brothy or creamy you like it. Ladle into bowls and top generously with the toppings you like.