BLACK-EYED PEA CHOWDER

Black-Eyed Pea Chowder image

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.

Provided by Brenda

Categories Soups, Stews and Chili Recipes Chowders

Time 55m

Yield 6

Number Of Ingredients 7

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

Steps:

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, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.

Nutrition Facts : Calories 460.1 calories, Carbohydrate 19.7 g, Cholesterol 51.5 mg, Fat 34.6 g, Fiber 4.6 g, Protein 16.1 g, SaturatedFat 11.5 g, Sodium 1438.7 mg, Sugar 5.4 g