Creamy Caribbean Seafood Chowder

2 tbsp Olive oil
2 serving Chopped onion 1/2 cup
2 tsp Minced Garlic in water
85 gram(s) Baby Carrots
150 gram(s) Bird's Eye Recipe Ready Bell Peppers
1 pepper Jalapeno Peppers
1 tbsp Curry powder
3 tsp Ginger Root
.5 tsp Cinnamon, ground
284 gram(s) marketside Crinkle Cut Sweet Potatoes
4 cup Swanson Vegetable Stock Certified Organic (by LAOKEEFE)
403 gram(s) Thi Kitchen Lite Coconut Milk ml=grams 403ml=1can
454 gram(s) Frozen Walmart COD 454grams=1 lb

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Heat oil in a large skillet over medium high heat. Add onion, garlic, carrot, bell pepper and chile and cook, stirring frequently, for 3 minutes. Reduce heat to low and stir in curry, ginger and cinnamon. Cook 1 minute stirring constantly. Scrape mixture into slow cooker. Add sweet potato, stock and coconut milk. Cook soup for 4 to 6 hours on low or 2 to 3 hours on high. On high add the Cod in small pieces and cook an additional 40 to 50 minutes. Season with salt and pepper.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user ALICEEBROYLES.