Potato & Cabbage Chowder | Oklahoma State University

Ingredients

• 4 medium russet potatoes, peeled and cut in 3/4-inch chunks
• 14-ounces fat free, reduced sodium chicken broth
• 1 cup water
• 2 tablespoons vegetable oil
• 3 cups coarsely chopped green cabbage
• 3/4 cup onion, finely chopped
• 8 ounces smoked turkey sausage, sliced in 1/4-inch rounds
• 1 medium carrot, shredded
• 1/2 cup fat free milk
• 1/2 teaspoon pepper