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Caribbean Spicy Chicken Sausage and Squash Chowder

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0572_af_spjl_caribbeanspicyjalapenochickensausagesquashchowder.jpg 25 mins 15 min 10 min 8

1 (12 oz) package al fresco Spicy Jalapeno Chicken Sausage, sliced 1/4" thick

2 tsp Olive Oil

1 1/2 cups ( 1/2 -inch) cubed peeled sweet potato

1 cup chopped red bell pepper

1 cup chopped onion

1/2 cup chopped celery

1 tbsp bottled minced garlic

2 tsp minced peeled fresh ginger

2 tsp ground cumin

1 1/2 tsp curry powder

1/2 tsp ground allspice

1/4 tsp ground cinnamon

2 tbsp brown sugar

2 cups ( 1/2 -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

Caribbean Spicy Chicken Sausage and Squash Chowder
Filters:
Serves8 Prep Time15 min Cook Time10 min
200Calories 6gFat 490mgSodium More
Nutritional Info Per Serving
Sodium490mg Sugars9g
Total Fat6g Cholesterol35mg
Carbohydrates27g Dietary Fiber5g
Saturated Fat1g Protein12g
Instructions
  • 2009 Cooking Light Ultimate Reader Recipe Contest Winner
  • 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.
Ingredients

1 (12 oz) package al fresco Spicy Jalapeno Chicken Sausage, sliced 1/4" thick

2 tsp Olive Oil

1 1/2 cups ( 1/2 -inch) cubed peeled sweet potato

1 cup chopped red bell pepper

1 cup chopped onion

1/2 cup chopped celery

1 tbsp bottled minced garlic

2 tsp minced peeled fresh ginger

2 tsp ground cumin

1 1/2 tsp curry powder

1/2 tsp ground allspice

1/4 tsp ground cinnamon

2 tbsp brown sugar

2 cups ( 1/2 -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

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