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 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
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.