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Colcannon Chowder




Source of Recipe


cookbookcookery






List of Ingredients



• 1 and 1/3 pounds (4 medium) russet potatoes, peeled and cut into
  
• 14-ounce can nonfat, reduced-sodium chicken broth
  
• 1 cup water
  
• Salt
  
• 2 tablespoons canola oil
  
• 3 cups coarsely chopped green cabbage
  
• 3/4 cup finely chopped onion
  
• 8 ounces smoked chicken or turkey sausage, sliced 1/4 inch thick
  
• 1 medium carrot, shredded
  
• 1/2 cup 1 percent milk (about)
  
• Pepper, to taste
  






Instructions



1. In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt. Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes. Set aside.
   
   
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion. Saute 10 minutes, tossing occasionally. Add sausage; continue to saute, about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown.
   
   
3. Add carrot; set aside. With slotted spoon, remove about 3/4 cup potato pieces and add to skillet. In electric blender, blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan. Add contents of skillet; mix in enough milk for consistency desired.
   
   
4. Heat to simmering. Season with salt and pepper.
   






Final Comments


Makes 4 main-dish servings (about 6 cups).