Colcannon Chowder

Ingredients

• 1 1/3 lbs russet potatoes, peeled and cut into 3/4-inch chunks
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1 cup water
• salt
• 2 tablespoons canola oil
• 3 cups green cabbage, coarsely chopped
• 3/4 cup onion, finely chopped
• 8 ounces smoked chicken or turkey sausage, sliced 1/4 inch thick
• 1 medium carrot, peeled and shredded
• 1/2 cup 1% low-fat milk
• pepper, to taste

Directions

1. 1

   In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt.

2. 2

   Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes.

3. 3

   Set aside.

4. 4

   Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion.

5. 5

   Saute 10 minutes, tossing occasionally.

6. 6

   Add sausage; continue to saute about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown.

7. 7

   Add carrot; set aside.

8. 8

   With slotted spoon, remove about 3/4 cup potato pieces and add to skillet.

9. 9

   In electric blender, blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan.

10. 10

    Add contents of skillet; mix in enough milk for consistency desired.

11. 11

    Heat to simmering.

12. 12

    Season with salt and pepper.