Smoky Black-Eyed Pea and Corn Chowder
A warming chowder blending tender black-eyed peas and sweet corn with smoky spices for a hearty Southern-inspired soup. This southern united states-inspired soups (vegetarian, gluten free) ready in about 70 minutes pairs dried black-eyed peas, fresh corn kernels, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried black-eyed peas
- 1 cup fresh corn kernels
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 1 tsp smoked paprika
- 3 minced garlic cloves
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 cup diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dried black-eyed peas and soak them in water for 4 hours, then drain.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sautéing for 5 minutes until softened and fragrant.
- Step 3: Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until aromatic.
- Step 4: Add the soaked black-eyed peas, 4 cups vegetable broth, and 1 cup diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes until peas are tender.
- Step 5: Stir in 1 cup fresh corn kernels, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Simmer for an additional 10 minutes until the corn is tender and the chowder thickens slightly.
Frequently asked questions
How long does Smoky Black-Eyed Pea and Corn Chowder take to make?
Total time is about 70 minutes (10 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Black-Eyed Pea and Corn Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black-eyed peas from drying out.
Can I substitute ingredients in Smoky Black-Eyed Pea and Corn Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Black-Eyed Pea and Corn Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Black-Eyed Pea and Corn Chowder vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
