Name: Spicy Caribbean Chowder
Prep time: 25 min
Ingredients: 12 ounce Al Fresco all natural spicy jalapeno chicken sausage, fully cooked and sliced; 2 teaspoon olive oil; 1 1/2 cup sweet potatoes, peeled and cubed; 1 cup onion, chopped; 1/2 cup celery, chopped; 1 tablespoon bottled minced garlic; 2 teaspoon fresh ginger, peeled and minced; 2 teaspoon ground cumin; 1 1/2 teaspoon curry powder; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 2 tablespoon brown sugar; 2 cup butternut squash, peeled and cubed; 4 cup fat-free low sodium chicken broth; 2 teaspoon dried thyme; 2 bay leaves; 1 can (15.8 - ounces) black-eyed peas, rinsed and drained; 1 can (14.5 - ounces) diced tomatoes, un-drained; 1/3 cup fresh cilantro, chopped

Spicy Caribbean Chowder

By: Chef Tolini for Al Fresco Chicken Sausage

Healthy soup recipes are never a let down for dinner. Try Spicy Caribbean Chowder for a wonderful blend of flavors in every spoonful. Made with fresh ginger and all spice this soup is seasoned to perfection.

Serves6

Preparation Time25 min

Ingredients

12 ounces Al Fresco all natural spicy jalapeno chicken sausage, fully cooked and sliced
2 teaspoons olive oil
1 1/2 cup sweet potatoes, peeled and cubed
1 cup onion, chopped
1/2 cup celery, chopped
1 tablespoon bottled minced garlic
2 teaspoons fresh ginger, peeled and minced
2 teaspoons ground cumin
1 1/2 teaspoon curry powder
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons brown sugar
2 cups butternut squash, peeled and cubed
4 cups fat-free low sodium chicken broth
2 teaspoons dried thyme
2 bay leaves
1 can (15.8 - ounces) black-eyed peas, rinsed and drained
1 can (14.5 - ounces) diced tomatoes, un-drained
1/3 cup fresh cilantro, chopped

Instructions

Heat oil in a Dutch oven over medium-high heat. Sauté potato, red pepper, onion, celery, garlic, and ginger for 5 minutes.
Stir in cumin, curry, allspice, and cinnamon and sauté for 30 seconds. Add brown sugar.
Stir in squash, chicken broth, and thyme; bring to a boil. Cover, reduce heat and simmer 12 minutes or until squash is tender.
Stir in tomatoes and peas; simmer 5 minutes. Add cilantro and sliced al fresco All Natural Chicken Sausage.; cook 3 minutes or until thoroughly heated. Discard bay leaves.