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Spicy Caribbean Chowder

By: Chef Tolini for Al Fresco Chicken Sausage
This image courtesy of

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.


Preparation Time25 min


  • 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


  1. Heat oil in a Dutch oven over medium-high heat. Sauté potato, red pepper, onion, celery, garlic, and ginger for 5 minutes.
  2. Stir in cumin, curry, allspice, and cinnamon and sauté for 30 seconds. Add brown sugar.
  3. Stir in squash, chicken broth, and thyme; bring to a boil. Cover, reduce heat and simmer 12 minutes or until squash is tender.
  4. 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.

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