Shelly's Recipe

COLCANNON CHOWDER

Category: Chowders

1 1/3 pounds (4 medium) russet potatoes, peeled and cut into 3/4-inch chunks
1 can (14 ounces) fat-free, 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% milk (about)
Pepper to taste Start to finish: 30 minutes.

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.

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 sauté, about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown. 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. Heat to a simmer. Season with salt and pepper.

Serve with: Crusty rolls or biscuits

Serves 4