Colcannon Chowder
In terms of home-cooked food, potatoes and Ireland are inextricably linked. Few cultures in the world have created so many recipes for serving up various side dishes and entrees featuring the hearty root vegetable. Irish Colcannon Chowder is surely one great way to eat potatoes as a main dish or side dish.

Potatoes are also America’s favorite vegetable, probably because of their versatility — they go well with almost anything.

While french fries and pre-packaged potato goodies look great at the store — a home-cooked creation is likely to retain the nutrients that potatoes are normally packed with. Processed potatoes are often devoid of the original nutrients, and laoded with butter and salt.

One medium (5.3 ounce) potato is an excellent source of the antioxidant vitamin C (45% of the Daily Value), and when eaten with skin, a good source of potassium (18% of the Daily Value). Just make sure to rinse heavily, and, whenever possible, choose organic.

This chowder is a great winter treat served with hot rolls or bread.

Irish Colcannon Chowder

Irish Colcannon Chowder

Yield: Makes about 6 cups, serves 4

Irish Colcannon Chowder

Ingredients

  • 1 and 1/3 pounds (4 medium) russet potatoes, peeled and cut into ¾-inch chunks
  • 14-ounce can nonfat, reduced-sodium chicken broth
  • 1 cup water
  • Salt
  • 2 tablespoons canola oil
  • 3 cups coarsely chopped green cabbage
  • ¾ cup finely chopped onion
  • 8 ounces smoked chicken or turkey sausage, sliced ¼ inch thick
  • 1 medium carrot, shredded
  • ½ cup 1 percent milk (about)
  • 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.

Notes

Recipe courtesy of the United States Potato Board.

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