Tanya Holland - Black-Eyed Pea Chowder

Tanya Holland - Black-Eyed Pea Chowder
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
Serves 6
  • 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


  1. 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.
  2. In a large pot, melt butter over medium heat.
  3. Add the onions, garlic, and jalapeño chile.
  4. Cook vegetables for 5 minutes until soft.
  5. Add the celery and carrots.
  6. 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.
  7. Add the potatoes and cook for an additional 25 minutes, until the potatoes are soft.
  8. Stir in the half-and-half and the smoked pork, if using, and return chowder to a simmer.
  9. After adding half-and-half, do not allow the chowder to boil.
  10. Season with salt and pepper.
  11. Serve hot.