Black-Eyed Pea and Corn Chowder
A fuss-free ready-in-a-flash recipe
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| Black-Eyed Pea and Corn Chowder |
4 slices turkey bacon
1 cup fat-free chicken broth
1 can (15 ounces) black-eyed peas,
rinsed and drained
1 can (14 ounces) cream-style corn
1 cup chopped onions
2 teaspoons minced garlic
1 teaspoon dried savory leaves
1/4 teaspoon black pepper
1 cup roasted red peppers
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.
Preparation time: 5 minutes
Cooking time: 20 minutes
Servings: 4
Helpful Hint: Using canned roasted red
peppers in lieu of roasting fresh ones reduces prep time in this recipe.
Nutritional Information Per Serving:
210 calories; 3.8 g total fat; 1.2 g saturated fat; 9 mg cholesterol; 36.4 g
carbohydrates; 268 mg sodium; 10.8 g fiber
