Meet the Cook: When my husband and I eat out and enjoy a dish, I go home and try to duplicate it. That's how I came up with this recipe. While it's good at any time, we like it full and hearty over the winter. Our three children are grown. Now, we keep busy watching their children - our six grandchildren - grow.
-Donna Mae Young, Menomonie, Wisconsin
My husband's a grain farmer who is definitely a "meat and potatoes" man. He likes soup on a chilly day, though. Served with warm bread, this makes for a quick but hearty noontime meal.
Along with our children, 10 and 5, we live 5 miles from town. I wouldn't trade country life for a million bucks!
Entertaining is a big part of a military wife's life—my husband was a career Army man—so my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower. —Jenny Sampson, Layton, Utah
This recipe originated with the master chef of our family—my father-in-law. It freezes so well that frequently I'll cook up a double batch of soup.
My husband, our two sons (14 and 12) and I live on 70 acres outside of town. I enjoy crafts. But I'm every bit as happy plowing fields or baling hay!
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, Minnesota
You can prepare this soup as the main course in a hearty lunch or dinner. But—on cold winter evenings here in New England—I've often poured a steaming mugful and enjoyed sipping it in front of our fireplace as well. —Mrs. Guy Turnbull, Arlington, Massachusetts
Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over.
Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters—20, 19 and 16.
My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa
I grew up in a large family. Each Sunday, we took turns in the kitchen, with our mother training us.
Everyone who tries this soup says it's the best they've ever tasted. I'm a widow(my eight children are all happily married), living in a senior citizens apartment. Many times, I'll give a bowl to my neighbors here.
When you make this soup, my suggestion is to put it on and just "leave it cook". You can get so many other household tasks accomplished while it does. Try it and see!
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.
While this soup's good with fresh asparagus, it can also be prepared with frozen or canned. In fact, I like to blanch and freeze asparagus in portions just right for the recipe—this way, I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Served hot, this beautiful tangy soup helps beat the winter "blahs". On a sunny summer day, it's refreshing cold. I have fun serving it because people are so intrigued with the idea of a fruit soup. Even doubters scrape their bowls clean.
-Susan Stull, Chillicothe, Missouri