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Black-Eyed Pea Chowder Recipe

Black-Eyed Pea Chowder Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:9 servings


  • 1 pound Jones Dairy Farm Dry-Aged 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


  • 1. 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. Yield: 2-1/4 quarts.

Nutritional Facts

1 cup: 415 calories, 24g fat (8g saturated fat), 58mg cholesterol, 1770mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 26g protein.

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