Black-Eyed Pea Chowder

Black-eyed Pea Chowder Recipe

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Tammy Raynes


Another specialty from the south is black-eyed peas. You'll find this little pea grown in most gardens in the south. And you will discover that it's not just for New Year's Day celebration.

This recipe is a filling yet speedy soup. For this recipe I'm substituting canned black-eyed peas for the fresh ones. Normally I wouldn't do this because I use fresh. But for those of you that might not have them in your part of the country you can use canned ones.

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1 lb
sliced bacon
1 c
chopped celery
1 c
chopped onion
1 c
chopped green pepper
2 can(s)
16-ozs. each black-eyed peas, rinsed and drained
1 can(s)
10.5-oz beef consomme
2 can(s)
14.5-oz each stewed tomatoes, cut up

How to Make Black-Eyed Pea Chowder


  • 1In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings; saute celery, onion and green pepper in drippings until tender. Add bacon and remaining ingredients; heat through.
  • 2If using fresh black-eyed peas, cook peas before attempting any of the above. Peas can be cooked in a crock-pot or slow-cooker overnight on low.

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About Black-Eyed Pea Chowder

Course/Dish: Chowders
Other Tags: Quick & Easy, Healthy
Hashtags: #peas, #Black-eyed

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