Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             slices  turkey bacon
  1                cup  fat-free chicken broth
  1         15 oz.-can  black-eyed peas -- rinsed and drained
  1         14 oz.-can  cream-style corn
  1                cup  onions -- chopped
  2          teaspoons  garlic -- minced
  1           teaspoon  dried savory leaves
     1/4      teaspoon  black pepper
  1                cup  roasted red peppers

Preparation:

Cook bacon in a 4-quart pot over medium-high heat until it is crisp. Transfer it to a paper-towel-lined plate. Add broth, peas, corn, onions, garlic, savory and black pepper. Cover pot, and bring mixture to a boil. Reduce heat, and simmer mixture for 12 minutes. Stir in roasted peppers; cook chowder until it's hot throughout. Divide chowder among 4 soup bowls. Crumble bacon, and sprinkle it over each serving. Helpful Hint: Using canned roasted red peppers in lieu of roasting fresh ones reduces prep time in this recip

Nutritional Information:

203 Calories (kcal); 3g Total Fat; (13% calories from fat); 15g Protein; 31g Carbohydrate; 12mg Cholesterol; 318mg Sodium