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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Black-Eyed Pea Chowder Recipe

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This recipe for Black-Eyed Pea Chowder is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound diced bacon

1 cup chopped celery

1 cup chopped onion

1 cup chopped green bell pepper

1 (15.5 ounce) can black-eyed peas with liquid

1 (10.5 ounce) can beef consomme

1 (29 ounce) can diced tomatoes
Directions:
Directions:
In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.

Add the peas, consommé and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
This is great for a New Years Eve gathering or any cold winter night. It's excellent served with cornbread. Works best when prepared the night before, and then reheated the next day.

 

 

 

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