Potatoes and Ireland are inextricably linked. Enjoy this traditional Irish chowder for your St. Patrick’s Day fare.
- 1 1/3 lbs russet potatoes, peeled and cut into 3/4-inch chunks
- 14 oz reduced-sodium chicken broth
- 1 cup water
- 2 Tbs canola oil
- 3 cups coarsely chopped green cabbage
- 3/4 cup finely chopped onion
- 8 oz smoked chicken or turkey sausage, sliced 1/4-inch thick
- 1 med carrot, shredded
- 1/2 cup 1% milk
- Pepper, to taste
- In 3-quart saucepan cover potatoes with broth and water; add 1 teaspoon salt. Bring to a boil over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes; set aside.
- Meanwhile heat oil in 10-inch non-stick 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 of potato pieces from saucepan 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 puréed potatoes to the skillet; mix in enough milk for consistency desired. Heat to simmering and season with salt and pepper.
Calories from Fat 76 (31%)
(13%)Total Fat 8g
(7%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrate 32g
(13%)Dietary Fiber 3g
Sugar Alcohols 0g
Copyright © 2014 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.