Colcannon Chowder

At a Glance

  • Potato Type: Russet
  • Prep Method: Boiled
  • Special Requests: Gluten Free
  • Cuisine: Irish
  • Yield: 4
  • Ready Time:

Recipe By:

Potatoes and Ireland are inextricably linked. Enjoy this traditional Irish chowder for your St. Patrick’s Day fare.  If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


  • 1 and 1/3 pounds (4 medium) russet potatoes, peeled and cut into ¾-inch chunks
  • 14-ounce can nonfat, reduced-sodium chicken broth*
  • 1 cup water
  • Salt
  • 2 tablespoons canola oil
  • 3 cups coarsely chopped green cabbage
  • ¾ cup finely chopped onion
  • 8 ounces smoked chicken or turkey sausage, sliced ¼ inch thick*
  • 1 medium carrot, shredded
  • ½ cup 1 percent milk (about)
  • Pepper, to taste


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. 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 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).

Calories: 357 Fat: 10g Cholesterol: 24mg Sodium: 587mg Fiber: 6g Protein: 15g

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