Best 7 Black Eyed Pea And Corn Chowder Recipes

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Black-Eyed Pea and Corn Chowder: A Hearty and Flavorful Southern Classic

Embark on a culinary journey with our tantalizing black-eyed pea and corn chowder, a hearty and flavorful dish that embodies the essence of Southern comfort food. This delectable chowder is a symphony of textures and flavors, boasting tender black-eyed peas, sweet corn kernels, aromatic vegetables, and a savory broth that will warm your soul. Served with a crusty bread or a side of cornbread, this chowder promises a delightful and satisfying meal. Explore variations of this classic recipe, including a vegan version and a slow-cooker adaptation for effortless preparation. Elevate your next dinner gathering or cozy night in with this irresistible black-eyed pea and corn chowder.

Here are our top 7 tried and tested recipes!

BLACK-EYED PEA CHOWDER



Black-Eyed Pea Chowder image

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.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2-1/4 quarts.

Number Of Ingredients 7

1 pound 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

Steps:

  • 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.

Nutrition Facts :

BLACK-EYED PEA CORNBREAD



Black-Eyed Pea Cornbread image

My mother-in-law passed down this very old recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.

Provided by Chris

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 15

cooking spray
1 pound bulk spicy breakfast sausage
1 onion, chopped
1 cup white cornmeal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
½ cup vegetable oil
2 eggs, lightly beaten
1 (15 ounce) can black-eyed peas, drained
1 (8 ounce) package shredded Cheddar cheese
¾ cup cream-style corn
1 (4.5 ounce) can chopped green chile peppers
¼ cup chopped pickled jalapeno peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
  • Mix cornmeal, flour, salt, and baking soda together in a large bowl.
  • Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 23.5 g, Cholesterol 73.1 mg, Fat 25.2 g, Fiber 2.8 g, Protein 15.1 g, SaturatedFat 8.7 g, Sodium 1059.9 mg, Sugar 2.9 g

CORN AND BLACK-EYED PEA SALAD



Corn and Black-Eyed Pea Salad image

Provided by Sandra Lee

Time 5m

Yield 4 servings

Number Of Ingredients 7

1 (15-ounce) can black-eyed peas, rinsed and drained
1(16-ounce) bag frozen pepper stir fry, thawed and chopped (recommended: Bird's Eye)
2 cups frozen corn kernels, thawed
1 tablespoon minced garlic
1 tablespoon hot sauce
1 tablespoon Cajun seasoning
1/3 cup honey mustard dressing

Steps:

  • In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.

BLACK-EYED PEA SOUP



Black-Eyed Pea Soup image

Provided by Food Network Kitchen

Time 3h

Yield 3 1/2 Quarts

Number Of Ingredients 12

1 pound dried black-eyed peas (about 2½ cups)
5 slices thick-cut bacon
2 tablespoons extra-virgin olive oil
1 large diced onion
2 large diced carrots
2 ribs diced celery
1½ cups frozen chopped collard greens, thawed
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 smoked ham hock
½ cup rice blend
Kosher salt and freshly ground black pepper

Steps:

  • Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
  • Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
  • Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
  • Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

BLACK-EYED PEA AND CORN CHOWDER



Black-Eyed Pea and Corn Chowder image

Make and share this Black-Eyed Pea and Corn Chowder recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups chicken broth
1 1/2 cups chopped onions
1 (15 ounce) can black-eyed peas
1 (14 ounce) can cream-style corn
2 teaspoons minced garlic
1 teaspoon dried savory, leaves
1 cup coarsely chopped roasted red pepper
salt and pepper
4 slices bacon, cooked and crumbled

Steps:

  • Combine all ingredients except peppers, salt, pepper and bacon in a crock pot.
  • Cover and cook on high for 2-3 hours, adding roasted peppers during the last 15 minutes.
  • Season to taste with salt and pepper and serve topped with bacon.

Nutrition Facts : Calories 306.1, Fat 11.9, SaturatedFat 3.8, Cholesterol 15.4, Sodium 1557.2, Carbohydrate 41.1, Fiber 6.2, Sugar 6, Protein 12.2

BLACK-EYED PEA CHOWDER



Black-Eyed Pea Chowder image

Make and share this Black-Eyed Pea Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chowders

Time 50m

Yield 2 quarts

Number Of Ingredients 13

1 lb bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
3 -4 cloves garlic, minced
2 (16 ounce) cans black-eyed peas, rinsed and drained
1 (10 1/2 ounce) can beef consomme
2 (14 1/2 ounce) cans stewed tomatoes
1 tablespoon dried parsley
1 -2 teaspoon creole seasoning
salt
1/2 teaspoon pepper
hot sauce (optional)

Steps:

  • In a saucepan, fry bacon until crisp.
  • Remove bacon; crumble and set aside.
  • Pour out all but 2 tablespoons of bacon drippings; saute celery, onion, green bell pepper and garlic until tender.
  • Add bacon and remaining ingredients; cook over medium heat until thoroughly heated.

Nutrition Facts : Calories 1605.5, Fat 105.9, SaturatedFat 34.9, Cholesterol 154.4, Sodium 5050.8, Carbohydrate 108.2, Fiber 23, Sugar 26, Protein 60.6

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP



Slow-Cooker Ham and Black-Eyed Pea Soup image

This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it's finished its flavoring duties, that ham hock still has more to give your soup. The meat that's clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that'll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h25m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ reduced sodium chicken broth
3 cans (15.8 oz each) black-eyed peas, drained, rinsed
1 smoked ham hock or shank
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
  • Add broth, black-eyed peas and ham hock to slow cooker.
  • Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
  • Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
  • Skim off any excess fat from top of soup. Add parsley, and serve.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize About 1 1/2 Cups, Sodium 850 mg, Sugar 3 g, TransFat 0 g

Tips:

  • Soak the black-eyed peas overnight: This will help to reduce the cooking time and make them more tender.
  • Use a variety of vegetables: This will add flavor, texture, and nutrients to the chowder. Some good options include corn, carrots, celery, and onions.
  • Add some spices: A few simple spices can really elevate the flavor of the chowder. Try adding some cumin, chili powder, and paprika.
  • Don't overcook the vegetables: You want them to be tender, but not mushy.
  • Serve with a side of bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Black-eyed pea and corn chowder is a delicious, hearty, and affordable meal that is perfect for a cold winter day. It is also a great way to use up leftover black-eyed peas. With a few simple ingredients and a little bit of time, you can make a delicious pot of chowder that the whole family will enjoy.

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