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| Ingredients: |
1 buttercup squash
2 leeks
2 tbls butter/olive oil
4 cloves garlic, crushed
1 jalepeno, minced, seeds removed
2 tbls fresh grated gingeroot
2 peppers, red/yellow |
2 teas curry powder
1/4 teas allspice
1/4 teas cinnamon
14 oz can tomatoe sauce
20 oz chicken broth
14 oz can coconut milk
3 boneless, skinless chicken breasts |
| Cooking
Instructions: |
Peel and cut squash into cubes. Prepare leeks by cutting off dark green tops and spliting lenghwise, rinsing under cold water to remove grit and slice thinly.
Melt butter/oil in dutch oven. Add leeks, garlic, jalapeno and ginger. Saute about 5 min. Add curry powder, allspice and cinnamon. Stir until fragrant, about 1 min. Pour in broth, coconut milk and tomatoe sauce. Bring to a boil then reduce to simmer. Chop and seed peppers and add to pot along with the squash. Reduce heat and simmer about 15 min. or until squash is just about done. Cut chicken into mouth size pieces and add to pot cooking until done, about 5-7 min.
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| Serving
Suggestions: |
| This is good as a chowder served with pita, naan or crackers or served over rice. |
| Additional
Comments: |
| I use a crinkle cutter (about 6" long crinkle blade with a plastic handle) to cut the squash. Some people poke the squash with holes and put it in the microwave to get softer, then sccop out the seeds and flesh and add to the chowder. Whatever method you use, squash is always worth the fight. |
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