Colcannon Chowder

Name: 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 8 ounces turkey sausage, sliced 1/4 inch thick; 1 medium carrot, peeled and shredded; 1/2 cup 1% low-fat milk; pepper, to taste

11 ingredients

12 steps

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 8 ounces 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

In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt.
2

Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes.
3

Set aside.
4

Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion.
5

Saute 10 minutes, tossing occasionally.
6

Add sausage; continue to saute about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown.
7

Add carrot; set aside.
8

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

Add contents of skillet; mix in enough milk for consistency desired.
11

Heat to simmering.
12

Season with salt and pepper.