Shiner Bock New Year’s Black-eyed Pea Chowder

You can’t bring in a new year without Black-Eyed Peas and I have the absolute best black-eyed pea chowder recipe for just the occasion. All you need is some shiner bock (I am from Texas), or other bock beer, some fresh black-eyed peas and some time. Enjoy!

Ingredients:

• 2 Pint of fresh black-eyed pees
• 3-4 Slices of smoked bacon cut in strips
• 2 Tbs extra virgin olive oil
• 1 Red onion chopped
• 2 Stalks of celery chopped
• 1 Cup red bell pepper chopped
• 1 fresh jalapeño (optional)
• 3 Cloves garlic chopped
• 1 Tbs fresh thyme chopped
• 12 oz Bock Beer (I used Shiner – I am from Texas)
• 3 Cups chicken stock
• 1 Tbs smoked paprika
• 1 Tbs Cumin
• 1 tsp chili powder
• 1 tsp Cayenne Pepper
• Handful of fresh cilantro chopped
• Kosher salt & fresh cracked pepper

Directions:

In a medium stockpot or Dutch oven over medium high heat brown bacon strip until crispy and remove bacon onto a paper towel for later use. Add onions and celery, salt and pepper and let them cook for about 5 minutes. Add the red bell peppers, jalapeños (if using) and let them cook for about 5 minutes. Add chopped garlic and sauté for another minute or so. Add smoked paprika, cumin, chili powder, and cayenne pepper and stir to incorporate. Add the beer and bring to a boil. Add black-eyed peas and chicken stock and bring just to a boil. Reduce heat to medium low to low and let simmer uncovered for 1 hour, stirring occasionally, or until the peas are tender. Garnish with the crispy bacon and cilantro before serving. Serve as a main course with Homemade Corn Bread and Shiner Bock of course or as a side dish for pork chops and with homemade corn bread and Shiner Bock of course.