Black-Eyed Pea and Country Ham Chowder

Typically, black eyed peas are abundant in the cupboard and a country ham is in short supply. This recipe is away to use plenty of the former and a measured amount of the latter.

  • Prep Time: 20 minutes minutes
  • Yield: 7 Servings
  • 2 tbsp butter
  • 1 ½ cups diced onions
  • 1 garlic clove diced
  • 1 ½ tbsp chopped jalapeño peppers
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 cup chopped country ham
  • 4 cups chicken stock
  • 1 tbsp dried thyme
  • ¾ tsp celery seed
  • ½ tsp black pepper
  • 1 bay leaf
  • 1 ½ lbs black eyed peas
  • 2 cups diced potatoes
  • 1 cup half-and-half
  • Melt the butter in a large pot over medium heat. Add the onions, garlic, and jalapeños. Cook for 5 minutes.
  • Add the celery, carrots, and ham. Stir in the chicken stock, thyme, celery seed, black pepper, bay leaf, and black-eyed peas. Bring to a boil. Reduce to simmer, and cook 20 minutes.
  • Add the potatoes. Simmer for 25 minutes and then add the half-and-half. If more liquid is needed, add more cream or water.

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