Colcannon Chowder

Recipe by Molly53
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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