Black-Eyed Pea and Corn Chowder

Course : Chowders
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 slices turkey bacon
1 cup fat-free chicken broth
15 ounces black-eyed peas -- rinsed and drained
14 ounces 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 / Directions:

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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chowders Recipes