Colcannon Chowder

• 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

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.

potatoes, chicken broth, water, salt, canola oil, green cabbage, onion, chicken, carrot, milk, pepper

Taken from www.food.com/recipe/colcannon-chowder-160178 (may not work)