Slow Cooker Hoppin' John Chowder Recipe - Allrecipes.com
Slow Cooker Hoppin' John Chowder Recipe
  • READY IN 6+ hrs

Slow Cooker Hoppin' John Chowder

Recipe by  

"A really easy Southern chowder good for a New Years Day meal or cold winter evening. Serve it with a green salad and cornbread."

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Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    6 hrs
  • READY IN

    6 hrs 30 mins

Directions

  1. Prepare rice according to package instructions, and set aside. Meanwhile, combine the ground sirloin, green pepper and onion in a large skillet over medium-high heat. Cook, stirring frequently, and crumbling beef until no longer pink. Drain off grease.
  2. Place the rice and beef mixture into a 5 quart slow cooker. Add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything.
  3. Cover, and cook on Low for 4 to 6 hours.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2004

We loved this! I cooked all ingredients (except the rice) as directed with the beef broth and no water added. I was afraid the rice would get "starchy" in the slow cooker all day. Just before serving I cooked the rice in beef broth, put a scoop in each soup bowl and topped with the peas. My husband and I ate on this all week long till the leftovers were gone. Definitely a keeper!

 
Most Helpful Critical Review
Feb 23, 2006

I'm afraid I don't see the need for putting this in a slow cooker for 6 hours. Everything is cooked and I would think that a 30 min slow simmer on top of the stove would blend the flavors perfectly.

 
Jan 03, 2005

A very good crockpot recipe. I replaced the white rice with 2 1/2 cups of cooked brown rice.

 
Feb 12, 2004

This makes an enormous amount of food - to the top of the slow cooker! I would use frozen black eyed peas next time and low sodium beef broth to cut down on the salt content. Very filling and tasty.

 
Feb 04, 2009

I was a little concerned about this having much flavor with no spices or anything really, but it turned out amazing. I have to say I did change it up a little big. I did add one whole large green pepper. I used only two cans of beans in fear that it would be far too many beans. I added 3-4 diced garlic cloves and cooked them with the onions and beef. I also served it over rice instead of adding it to the crock pot. I don't really like my rice all soggy like that. It was amazing. I really really loved it so much. It was a nice meal for us on a cold winter night. Very hearty. I am looking forward to the leftovers.

 
Sep 08, 2004

I've changed the recipe a bit in that I don't cook the rice first, I use hot italian sausage instead of ground sirloin, and instead of diced tomatoes with green chiles I use diced tomatoes with jalepenos, plus sometimes some more for good measure. Way to spicey for me (heat can easily be regulated), but my husband loves it. I make up a big batch and freeze into meal size portions for him to take for lunch. Healthier and cheaper than a meal out! Thanks!

 
May 19, 2005

REALLY GOOD,I ADDED A LITTLE CAJUN SEASONING TO IT,IT REALLY SPICED IT UP..

 
Jan 14, 2004

This was very good! I used black beans instead of black-eyed peas and only 1 cup of rice. We served it with sour cream. Yum!

 

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Nutrition

  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 56.7 g
  • 18%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 1314 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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