Potatoes are central to Irish cuisine and it’s hard to imagine a St. Patrick’s Day celebration that could avoid them.
For cooks looking for a way to offer potatoes and other traditional ingredients in a delectable new guise, here’s a suggestion: Colcannon chowder, an original take on a classic Irish dish.
Colcannon comes in many versions, but generically it’s a cabbage- or kale-studded variation of champ, mashed potatoes with scallions and plenty of butter. Pure comfort food.
This new recipe has been worked out with a keen eye toward using pop-favorite potatoes in a healthful way, reducing the fat and calories of other recipes but keeping in the flavor.
The result: Here we have the nutrition of traditional mashed-potato-and-cabbage combinations cooked up in a hearty meal-in-one soup with plenty of vegetables, plus smoky-rich flavor from thin slices of chicken or turkey sausage.
Colcannon Chowder
(Preparation 25 minutes, cooking time 25 minutes)
INGREDIENTS
DIRECTIONS
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. Saute 10 minutes, tossing occasionally. Add sausage; continue to saute, 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.
Makes 4 main-dish servings (about 6 cups).
Nutrition information per serving: 357 cal., 15 g pro., 54 g carbo., 10 g fat, 24 mg chol., 587 mg sodium, 6 g fiber.
