Tanya Holland is one of our favorite chefs and we love the fresh tweaks she gives to classic dishes. 

1 pound/455 g Rancho Gordo Black-Eyed Peas, picked over
2 tablespoons unsalted butter
2 medium onions, finely chopped
3 large garlic cloves, minced
1 large jalapeño chile, seeded and minced
2 medium celery ribs, diced
1 medium carrot, diced
6 cups/2 l chicken or vegetable stock
1 tablespoon fresh chopped thyme leaves
¾ teaspoon celery seeds
½ teaspoon ground white pepper
1 bay leaf
3 medium Yukon gold potatoes, peeled and diced
1 cup/240 ml half-and-half
½ pound/225 g smoked pork, diced (optional)
Kosher salt and freshly ground black pepper

In a bowl, cover the black-eyed peas with 2 to 3 inches/5 to 7.5 cm of cool water and let stand overnight. Drain. (Note: New crop Rancho Gordo Black Eyed Peas don't need much, if any soaking. If you do soak, keep a close eye on the peas while cooking to avoid mushy peas).

In a large pot, melt butter over medium heat.

Add the onions, garlic, and jalapeño chile.

Cook vegetables for 5 minutes until soft.

Add the celery and carrots.

Cover with the chicken or vegetable stock and add thyme, celery seeds, white pepper, bay leaf, and black-eyed peas. Bring to a boil, reduce heat, and simmer for 20 minutes.

Add the potatoes and cook for an additional 25 minutes, until the potatoes are soft.

Stir in the half-and-half and the smoked pork, if using, and return chowder to a simmer.

After adding half-and-half, do not allow the chowder to boil.
Season with salt and pepper.

Serve hot.