Black Eyed Peas & Corn Succotash – Sopa de Feijao Frade com Milho
Black-eyed peas are very popular in Portugal and typically served with Bacalhau (dried salt Cod), stews, soups and in cold salads.
In the southern region of the Unites States, the dish “Hoppin John” is made with the peas, rice and pork.
This recipe for Succotash, (Narragansett language meaning; broken corn kernels) originates in the southern New England States.
This is a hearty chowder for your meatless days or perfect as a dip! Enjoy!
3 large potatoes (cut into 1/2 inch cubes)
1 and 1/2 cups of frozen corn
1 and 1/2 cups of cooked Black Eyed Peas
1 medium onion (finely chopped)
1 stalk of celery (finely chopped)
2 cloves garlic (finely minced)
2 tablespoons of olive oil
2 tablespoons of butter or margarine
1/2 gallon of milk
1 pint of cream
2 bay leafs
2 cups of vegetable or chicken broth
1 teaspoon of salt
1 teaspoon of pepper
2 tablespoons of flour
In a large heavy soup pan, saute the onion, garlic, celery, and potatoes in the the olive oil and butter for about 5 minutes. Add the salt, pepper, bay leaf, and the broth and cook for another 5 minutes.
Add the black eyed peas and corn and cook for 5 minutes.
In a small bowl mix the flour with the cream until it is dissolved. Add the milk and the cream to the soup and cook on low heat for at least 20 minutes stirring continuously until the soup is creamy and thick.
Add more milk for a lighter soup or add more flour for a thicker chowder. You can also use an immersion blender to puree the vegetables into smaller pieces.
If you want a thick style chowder for a dip, mash some of the beans and let it cook on low until it reaches your desired consistency.
Serve with Blue Corn chips, pita chips or crackers.