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This potato and cabbage chowder is the perfect soup for a winter day!




  • 4 medium russet potatoes, peeled and cut in 3/4-inch chunksPotato and cabbage chowder in a bowl with bread on the side.

  • 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


  1. Bring potatoes, broth and water to a boil in a 3-quart saucepan over high heat. Reduce heat and simmer until potatoes are tender, 12 to 15 minutes. Set aside.
  2. While potatoes cook heat oil in a 10-inch nonstick skillet over medium-high heat. When hot, add cabbage and onion. Cook 10 minutes, stirring occasionally. Add sausage and continue to cook and stir occasionally 10 minutes longer until cabbage, onion and sausage begin to brown. Add shredded carrots and remove from heat.
  3. Use a slotted spoon to transfer 3⁄4 cup of cooked potatoes to skillet. Blend remaining potatoes and liquid in a blender until smooth. Return blended potatoes to saucepan. Add sausage/cabbage mixture to saucepan. Stir in milk. Bring soup to a simmer. Season with pepper.

Serves 4. 


Nutrition Facts  
Servings Per Recipe: 4 (about 1-1/2 cup)  
Amounts Per Serving  
Calories: 340  
  % Daily Value
Total Fat: 13 g 34%
Saturated Fat: 2 g 11%
Cholesterol: 39 mg 13%
Sodium: 788 mg 33%
Carbohydrate: 39 g 13%
Dietary Fiber: 5 g 20%
Protein: 18 g 37%
Vitamin A 104%
Vitamin C 93%
Folacin 16%
Calcium 11%
Iron 16%
Potassium 38%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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