Potatoes and Ireland are inextricably linked. Enjoy this traditional Irish chowder for your St Patrick’s Day fare or any other day of the year!
And in case you were wondering, colcannon is a mashed potato cake featuring cabbage or another leafy green.
Irish Colcannon chowder recipe
1 and 1/3 pounds (4 medium) russet potatoes, peeled and cut into 3/4-inch chunks
14-ounce can nonfat, reduced-sodium chicken broth
1 cup water
2 tablespoons canola oil
3 cups coarsely chopped green cabbage
3/4 cup finely chopped onion
8 ounces smoked chicken or turkey sausage, sliced 1/4 inch thick
1 medium carrot, shredded
1/2 cup 1 percent milk (approximately)
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 3/4 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.