Potatoes, onions and more.
Colcannon Chowder
Description
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.
Ingredients
| 1 1⁄3 | Pound | (4 medium) Russet potatoes, peeled and cut into 3/4-inch chunks |
| 14 | 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.
Makes 4 main-dish servings (about 6 cups).
Summary
| Yield | |
|---|---|
| Source | Photo and Recipe courtesy of Potatoes USA |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Recipes | Soup 30 Minutes or Less |