Potatoes and Ireland are inextricably linked. Enjoy this traditional Irish chowder for your St. Patrick’s Day fare.
- 1 and 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
- 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
- Pepper, to taste
- Recipe courtesy of PotatoGoodness.com
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.
Fiber: 6g Protein: 15g