Black-Eyed Pea Chowder

• bacon↗1 lb
• chopped celery1 cup
• chopped onion1 cup
• chopped green bell pepper1 cup
• cloves garlic, minced↗3 -4
• black-eyed peas, rinsed and drained↗2 cans

  16‑ounce cans

• beef consomme↗1 can

  10.5‑ounce can

• stewed tomatoes↗2 cans

  14.5‑ounce cans

• dried parsley↗1 tablespoon
• creole seasoning1 -2 teaspoon
• salt↗
• pepper↗1⁄2 teaspoon
• hot sauce↗

  optional

Step-by-step instructions

1. 1

   In a saucepan, fry bacon until crisp.

2. 2

   Remove bacon; crumble and set aside.

3. 3

   Pour out all but 2 tablespoons of bacon drippings; saute celery, onion, green bell pepper and garlic until tender.

4. 4

   Add bacon and remaining ingredients; cook over medium heat until thoroughly heated.