Potatoes, onions and more.

Colcannon Chowder


Potatoes and Ireland are inextricably linked. Enjoy this traditional Irish chowder for your St. Patrick's Day fare.  If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


1 1⁄3Pound(4 medium) Russet potatoes, peeled and cut into 3/4-inch chunks
14CanNonfat, reduced-sodium chicken broth*
2TablespoonCanola oil
3CupCoarsley chopped green cabbage
3⁄4CupFinely chopped onion
8OunceSmoked chicken or turkey sausage, sliced 1/4 inch thick*
1MediumCarrot, shredded
1⁄2Cup1% Milk
  Pepper to taste



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. Sauté 10 minutes, tossing occasionally. Add sausage; continue to sauté, about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown. Add carrot; set aside.

With slotted spoon, remove about ¾ 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.

Makes 4 main-dish servings (about 6 cups).


4 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time15 minutes
Cook time15 minutes
RecipesSoup 30 Minutes or Less