Black Eyed Pea Chowder Food

BLACK-EYED PEA CHOWDER

Black-Eyed Pea Chowder image

A close friend passed on this recipe. It's been in her family for years, and now it's a favorite in ours, too (my husband and I have an 11-year-old son). In fact, we've turned having Black-Eyed Pea Chowder into a New Year's tradition at our house For a large crowds, I've sometimes doubled the recipe. Everyone that I've made it for has enjoyed it. I even have a friend who doesn't like black-eyed peas but loves the chowder.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2-1/4 quarts.

Number Of Ingredients 7

Ingredients

1 pound bacon strips
1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
2 cans (16 ounces each) black-eyed peas, rinsed and drained
1 can (10-1/2 ounces) beef consomme
2 cans (14-1/2 ounces each) stewed tomatoes

Steps:

In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. Discard all but 2 tablespoons of drippings; saute the celery, onion and green pepper until tender. Add bacon and remaining ingredients; heat through.

Nutrition Facts :

BLACK-EYED PEA SOUP

Black-Eyed Pea Soup image

Provided by Food Network Kitchen

Time 3h

Yield 3 1/2 Quarts

Number Of Ingredients 12

Ingredients

1 pound dried black-eyed peas (about 2½ cups)
5 slices thick-cut bacon
2 tablespoons extra-virgin olive oil
1 large diced onion
2 large diced carrots
2 ribs diced celery
1½ cups frozen chopped collard greens, thawed
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 smoked ham hock
½ cup rice blend
Kosher salt and freshly ground black pepper

Steps:

Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

BLACK-EYED PEA CHOWDER

Black-Eyed Pea Chowder image

Make and share this Black-Eyed Pea Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories Chowders

Time 50m

Yield 2 quarts

Number Of Ingredients 13

Ingredients

1 lb bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
3 -4 cloves garlic, minced
2 (16 ounce) cans black-eyed peas, rinsed and drained
1 (10 1/2 ounce) can beef consomme
2 (14 1/2 ounce) cans stewed tomatoes
1 tablespoon dried parsley
1 -2 teaspoon creole seasoning
salt
1/2 teaspoon pepper
hot sauce (optional)

Steps:

In a saucepan, fry bacon until crisp.
Remove bacon; crumble and set aside.
Pour out all but 2 tablespoons of bacon drippings; saute celery, onion, green bell pepper and garlic until tender.
Add bacon and remaining ingredients; cook over medium heat until thoroughly heated.

Nutrition Facts : Calories 1605.5, Fat 105.9, SaturatedFat 34.9, Cholesterol 154.4, Sodium 5050.8, Carbohydrate 108.2, Fiber 23, Sugar 26, Protein 60.6

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