Colcannon Chowder

Colcannon Chowder

Colcannon Chowder

Source: Potatoes USA
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.
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Prep Time 15 mins
Cook Time 15 mins
Course 30 Minutes or Less, Soup
Servings 4

Ingredients
 

  • 1 1/3 Pound 4 medium Russet potatoes, peeled and cut into 3/4-inch chunks
  • 14 Ounce Can Nonfat reduced-sodium chicken broth*
  • 1 Cup Water
  • salt
  • 2 Tablespoon Canola oil
  • 3 Cup Coarsley chopped green cabbage
  • 3/4 Cup Finely chopped onion
  • 8 Ounce Smoked chicken or turkey sausage sliced 1/4 inch thick*
  • 1 Medium Carrot shredded
  • 1/2 Cup 1% Milk
  • Pepper to taste

Instructions

  • 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.