pounds (4 medium) russet potatoes, peeled and cut into 3/4-inch chunks
14 ounce can can nonfat, reduced-sodium chicken broth
tablespoons canola oil
cups coarsely chopped green cabbage
cup finely chopped onion
ounces smoked chicken or turkey sausage, sliced 1/4 inch thick
medium carrot, shredded
cup 1 percent milk (about)
Pepper, to taste
- 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 saute, about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown. Add carrot; set aside.
- With slotted spoon, remove about 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 simmering. Season with salt and pepper.
Nutrition Facts(Colcannon Chowder)
- Per serving:
- 357 kcal cal.,
- 10 g fat
- 24 mg chol.,
- 587 mg sodium,
- 54 g carb.,
- 6 g fiber,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet