Ready Time: 30 Minutes
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
- 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
Recipe courtesy of the US Potato BoardImprimer la recette