Colcannon Chowder

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This healthy recipe was developed by the u.s. Potato board.

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Steps

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In 3-quart saucepan , cover potatoes with broth and water.

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Add 1 teaspoon salt.

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Bring to boiling over high heat.

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Reduce heat , cover and cook until potatoes are tender , 12 to 15 minutes.

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Set aside.

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Meanwhile , heat oil in 10-inch nonstick skillet over medium-high heat.

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Add cabbage and onion.

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Saute 10 minutes , tossing occasionally.

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Add sausage.

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Continue to saute about 10 minutes , tossing occasionally , until vegetables and sausage begin to brown.

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Add carrot.

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Set aside.

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

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In electric blender , blend remaining potatoes and liquid until smooth , being careful to hold blender lid down with kitchen towel.

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Return to saucepan.

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Add contents of skillet.

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Mix in enough milk for consistency desired.

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Heat to simmering.

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Season with salt and pepper.

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Ingredients

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russet potatoes, reduced-sodium fat-free chicken broth, water, salt, canola oil, green cabbage, onion, smoked chicken, carrot, 1% low-fat milk, pepper