Creamy Potato Cabbage Chowder 1 can chicken broth 3 medium potatoes, peeled, cubed (about 3 cups) 1/2 c. skim milk 2 c. chopped cabbage 1/2 c. shredded carrot 2 tsp chopped fresh dill or 1/2 tsp dried dill weed 1/8 to 1/4 tsp pepper
In medium nonstick saucepan, combine broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 8 minutes or until potatoes are tender. Cool slightly. Place 1 cup hot potato mixture in blender container. Add milk. Cover and blend for 30 seconds, or until mixture is smooth. Stir in all remaining ingredients; cook over medium heat for 5 minutes, or until cabbage is crisp-tender. Yield 5 (1 cup) servings. Source: "Pillsbury Fast and Healthy Cookbook 350 Easy Recipes for Every Day" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
