Chef Tanya Holland, the owner of Brown Sugar Kitchen and the host of “Tanya’s Kitchen Table" shares how to make a delicious and comforting chowder using household spices and pantry items.
Black-Eyed Pea Chowder
- 1 pound/455 g dried black-eyed peas, picked over
- 2 tablespoons unsalted butter
- 2 medium onions, finely chopped
- 3 large garlic cloves, minced
- 1 large jalapeño chile, seeded and minced
- 2 medium celery ribs, diced
- 1 medium carrot, diced
- 6 cups/2 l chicken or vegetable stock
- 1 tablespoon fresh chopped thyme leaves
- ¾ teaspoon celery seeds
- ½ teaspoon ground white pepper
- 1 bay leaf
- 3 medium Yukon gold potatoes, peeled and diced
- 1 cup/240 ml half-and-half
- ½ pound/225 g smoked pork, diced (optional)
- Kosher salt and freshly ground black pepper
- In a bowl, cover the black-eyed peas with 2 to 3 inches/5 to 7.5 cm of cool water and let stand overnight. Drain.
- In a large pot, melt butter over medium heat.
- Add the onions, garlic, and jalapeño chile.
- Cook vegetables for 5 minutes until soft.
- Add the celery and carrots.
- Cover with the chicken or vegetable stock and add thyme, celery seeds, white pepper, bay leaf, and black-eyed peas. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Add the potatoes and cook for an additional 25 minutes, until the potatoes are soft.
- Stir in the half-and-half and the smoked pork, if using, and return chowder to a simmer.
- After adding half-and-half, do not allow the chowder to boil.
- Season with salt and pepper.
- Serve hot.