Black-Eyed Pea Chowder

This is great for a New Years Eve gathering or any cold winter night. It’s excellent served with cornbread. Works best when prepared the night before, and then reheated the next day.

Step: 1

In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.

Step: 2

Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.

Per Serving: 460 calories; protein 16.1g; carbohydrates 19.7g; fat 34.6g; cholesterol 51.5mg; sodium 1438.7mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.