Black-Eyed Pea and Corn Chowder

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Need a substantial one-pot meal that comes together in 30 minutes and is literally bursting with flavor?  Well, this is recipe for you.  Fewer than 10 ingredients, no muss, no fuss, and barely any dishes. This chunky chowder is packed with filling plant-based protein, veggies, and a thick creamy broth–without any cream.  While I’ve been happily making this recipe for years, the addition of Gustare Pepperoncino Garlic Extra Virgin Olive Oil has turned an already delicious, sure-fire, quick, go-to weeknight meal into something really amazing.

Prep Time:  10 minutes

Cook Time:  15-20 minutes

Serves:  2-3

Dietary Specifications:  Vegan, Gluten-Free

 

Ingredients:

2 Tbls Gustare Pepperoncino Garlic Extra Virgin Olive Oil

1 C onion, diced

3 large cloves garlic, pressed

1 tsp ground savory

1 C vegetable broth

1 C roasted red peppers, julienne cut and snipped into 1 inch long strips

1, 14oz can low sodium cream-style corn

1, 15oz can black-eyed peas, drained and rinsed

Directions:

  1. Heat Gustare Pepperoncino Garlic Olive Oil in small, but wide-based sauce pot over medium heat. This is a small batch, so even a 3-qt pot provides ample space.
  2. Once hot, add onions and garlic. Sauté approximately 5 minutes, stirring occasionally to prevent browning.
  3. Add savory to onions and garlic. Stir well to ensure they become nicely coated.  Sauté another 2 minutes, until onions and garlic become tender.  Stir continuously to prevent savory from sticking and burning.  Use spatula to gently scrape any particles from the bottom of the pot.
  4. Add remaining ingredients. Bring to a boil.    Then reduce heat to low and simmer for 5 minutes.  Enjoy!

 

Serving Suggestions:

Sprinkle with chopped, crispy bacon for meat lovers, or top with chunks of avocado and serve with a green salad or a slice of hearty, whole grain bread.