Cabbage Chowder

2 cups sliced carrots, approximately 1/8 inch thick
2 tablespoons lite margarine
1/4 to 1/2 teaspoon caraway seeds
2 cans condensed cream of celery soup, undiluted
1 soup can skim milk OR half 'n half for richer chowder
1 can (14-1/2 ounces) chicken broth
1 soup can water
4-6 cups (small head) finely shredded cabbage
4 cups medium potatoes, diced about 1/2 inch pieces
1 lb. smoked sausage of choice (turkey good), cut into 1/2 inch slices
Salt and pepper

In a large container, melt margarine; add carrots and caraway seeds. Cook over medium heat about 5 minutes until carrots are just crisp-tender. Add soup, milk, water, broth, cabbage, potatoes and sausage. Bring just to a boil. Reduce heat and cook until cabbage and potatoes are tender, approximately 20-25 minutes. Taste. Add salt/black pepper, if desired.

Yield: about 3 quarts; 8-10 servings

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana