1 (5.5 ounce) package frozen mixed peas, thawed
1 1/2 cups water
1 (7 ounce) can honey
1/2 cup chopped onion
1 teaspoon dried thyme
1 teaspoon dried parsley
1/3 cup chopped green chile peppers
1/4 cup chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon salt
1 tablespoon grated Parmesan cheese
1 teaspoon Worcestershire sauce
2 (8 ounce) cans tomato soup
Bring a large pot of water to a boil in a Dutch oven. Add peas and release their moisture; cook, stirring frequently, for 5 to 6 minutes or until peas begin to thicken. I usually reserve 1/2 cup of the peas for a later recipe. When peas are heated, add water, and cook gently for 15 minutes. Remove from heat, add milk, corn chowder, onions, garlic, parsley and chiles; transfer to a large saucepan over low heat.
Meanwhile, in a large pot over high heat, combine half of the water, half of the wine, onion, thyme, parsley, chiles, parsley, basil, salt, Parmesan cheese and Worcestershire sauce. Bring to a boil, and add tomato soup. Reduce heat to low, and cook for 2 minutes.
Remove from heat, and stir in peas, corn chowder, onion, garlic, parsley, chiles and tomato soup. Stir until everything is heated, which takes a little while. Serve at medium heat.