Tanya Holland - Black-Eyed Pea Chowder

[Michie]

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.


Ingredients

• 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

DIRECTIONS:

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.
    
12. Tanya Holland - Black-Eyed Pea Chowder