b'Split Pea ChowderPATRICIA WILLIAMSServes 65 slices bacon (Save the drippings.)2 onions, diced1 tablespoon garlic, finely chopped3 quarts homemade or store-bought chicken stockV pound whole pigeon peas (Goya brand), soaked overnight V pound green split peas2 cups carrots, diced2 cups potatoes, dicedCook the bacon over medium heat until crispy, then chop it into small pieces and reserve. In a separate pan on medium heat, saut the onions for about 8 minutes in the drippings from the bacon. Add the garlic and the cooked bacon pieces to the sauted onions; cook over medium heat until the onions and garlic are soft but not browned, about 10 minutes. Place the chicken stock and whole pigeon peas in a large pot along with the bacon, garlic and onions, and cook over low heat until the peas are almost tender, about 35 minutes. Add the split peas and cook for about 15 minutes until almost tender, then add the carrots and potatoes. Cook for approximately 10 more minutes. The soup is ready when the carrots and potatoes are done.123'