Best Colcannon Chowder Recipes

COLCANNON CHOWDER

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.

COLCANNON CHOWDER

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.