Black-eyed Pea Chowder

Using southern style black-eyed peas and your choice of meat, Chef Paul Sturkey constructed this simple yet incredibly flavorful gluten-free comfort dish to hit all the right notes.

Serves: 6Prep: 15 minutesCook: 45 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 2 tablespoons Olive Oil
  • 1 cup smoked Andouille sausage
  • 1 cup yellow onion, medium diced
  • 1 cup red bell pepper, medium diced
  • 5 cloves fresh garlic, small diced
  • 1⁄2 cup celery, medium diced
  • 2 cans (14 oz. each) Simple Truth™ Creamed Corn
  • 1 tablespoon Cajun seasoning
  • 1 bag (12 oz.) Southern Style Blackeye Peas, divided
  • 1 1⁄2 cups russet potatoes, peeled and diced into medium pieces
  • 24 ounces unsalted chicken broth or unsalted chicken stock
  • 1 cup heavy cream
  • Kosher salt, to taste
  • Black pepper, to taste


  • In saucepan over medium-high heat, heat oil. Cook Andouille Sausage 5 minutes.
  • Add vegetables; continue cooking 5 minutes.
  • Mix in corn, potatoes and ½ the peas. Pour in broth. Bring to boil.
  • Reduce to simmer; simmer 30 minutes or until potatoes are fork tender.
  • Add remaining blackeye peas; continue simmering 5 minutes. Remove from heat.
  • Using an immersion blender, purée chowder so there are still some whole vegetables and peas visible.
  • Stir in cream. Season with salt and pepper to taste.