COLCANNON CHOWDER
Make and share this Colcannon Chowder recipe from Food.com.
Provided by Molly53
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 316.6, Fat 13.3, SaturatedFat 2.3, Cholesterol 31.7, Sodium 589.2, Carbohydrate 35.7, Fiber 5.6, Sugar 6.4, Protein 15.4
COLCANNON CHOWDER
If you love your good ol' Irish Colcannon, you will also love Colcannon Chowder. What a great idea for St. Patrick's Day! Recipe & photo: potatogoodness.com
Provided by Ellen Bales
Categories Chowders
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a large saucepan, cover the potatoes with broth and water; add 1 tsp. salt. Bring to a boil over high heat; reduce heat, cover and cook 12 to 15 minutes. Set aside.
- 2. Meanwhile, saute cabbage and onion in hot oil in a large skillet over medium-high heat. Saute 10 minutes, tossing occasionally. Add the sausage and continue sauteing another 10 minutes, until all begin to turn brown. Add carrots; set aside.
- 3. With a slotted spoon, remove about 3/4 cup potatoes and add to skillet. In a blender, blend remaining potatoes and liquid until smooth, and then return to saucepan.
- 4. Add the contents of skillet; mix in enough milk for consistency desired. Heat to simmering. Season with salt and pepper. Serve with crusty bread.
CARROT, PARSNIP AND POTATO COLCANNON
Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light colcannon. Because parsnips can be fibrous, this is one instance where I recommend straining the mixture or putting it through a food mill.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Place potatoes, carrots, and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat.
- Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine milk and butter and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mess strainer. Garnish if desired with dill or chervil. Serve hot.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 588 milligrams, Sugar 10 grams, TransFat 0 grams
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