Post by samiam on Mar 14, 2007 12:21:40 GMT -5
I found this in today's newspaper and thought it looked interesting. ;D
Colcannon Chowder
(Preparation 25 minutes, cooking time 25 minutes)
1 1/3 pounds (4 medium) russet potatoes, peeled and cut into 3/4-inch chunks
14-ounce can nonfat, reduced-sodium chicken broth
1 cup water
Salt
2 tablespoons canola oil
3 cups coarsely chopped green cabbage
3/4 cup finely chopped onion
8 ounces smoked chicken or turkey sausage, sliced 1/4-inch thick
1 medium carrot, shredded
1/2 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. 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.
Makes 4 main-dish servings (about 6 cups); each 1 1/2 cup serving: 357 cal., 15 g protein, 54 g carb, 10 g fat, 24 mg chol., 587 mg sodium, 6 g fiber.
- Recipe by the United States Potato Board
Colcannon Chowder
(Preparation 25 minutes, cooking time 25 minutes)
1 1/3 pounds (4 medium) russet potatoes, peeled and cut into 3/4-inch chunks
14-ounce can nonfat, reduced-sodium chicken broth
1 cup water
Salt
2 tablespoons canola oil
3 cups coarsely chopped green cabbage
3/4 cup finely chopped onion
8 ounces smoked chicken or turkey sausage, sliced 1/4-inch thick
1 medium carrot, shredded
1/2 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. 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.
Makes 4 main-dish servings (about 6 cups); each 1 1/2 cup serving: 357 cal., 15 g protein, 54 g carb, 10 g fat, 24 mg chol., 587 mg sodium, 6 g fiber.
- Recipe by the United States Potato Board
