Colcannon Chowder - cooking recipe

Ingredients

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

Preparation

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 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 simmering.
Season with salt and pepper.