Spicy Jalapeno
Caribbean Spicy Chicken Sausage and Squash Chowder
Serves 6
Prep Time: 25 Minutes
 




2009 Cooking Light Ultimate Reader Recipe Contest Winner



12 oz al fresco All Natural Spicy Jalapeno Chicken Sausage,   Fully Cooked, sliced

2 tsp Olive Oil
1 ½ cups ( ½ -inch) cubed peeled sweet potato
1 cup chopped red bell pepper
1 cup chopped onion
½ cup chopped celery
1 tbsp bottled minced garlic
2 tsp minced peeled fresh ginger
2 tsp ground cumin
1 ½ tsp curry powder
½ tsp ground allspice
¼ tsp ground cinnamon
2 tbsp brown sugar
2 cups ( ½ -inch) cubed peeled butternut squash
4 cups fat-free, low sodium chicken broth
2 teaspoons dried thyme
2 bay leaves
1 (15.8 oz) can black-eyed peas, rinsed and drained
1 (14.5oz) can diced tomatoes, un-drained
1/3 cup chopped fresh cilantro
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.