A chunky, thick, rich soup frequently made with seafood or vegetables (such as corn), but it can be made with other meat. Chowders have a milk or cream base and may be thickened with flour.
You'll think you're on Cape Cod when you taste this thick, wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more, because over the years I've "customized" the basic recipe by including ingredients he enjoys. —Linda Lazaroff, Hebron, Connecticut
"This is a family favorite for cold blustery days," writes Rebecca McCabe from Ekalaka, Montana. "It's very filling and an easy meal when served with corn bread or biscuits."
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.