black-eyed pea chowder

★★★★★ 1 Review
Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

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.

★★★★★ 1 Review
serves 8

Ingredients For black-eyed pea chowder

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

How To Make black-eyed pea chowder

  • 1
    In 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.
  • 2
    If 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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