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Colcannon Chowder

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Prep: 15 min. •  Cook: 30 min. •  Serves: 4-5


  • 24 oz. Tasteful Selections™ potatoes
  • 1 can (14 oz.) nonfat, reduced-sodium chicken broth
  • 1 c. water
  • Salt
  • 2 tbsp. canola oil
  • 3 c. coarsely chopped green cabbage
  • ¾ c. finely chopped onion
  • 8 oz. smoked chicken or turkey sausage, sliced ¼-inch thick
  • 1 medium carrot, shredded
  • ½ c. 1% milk (about)
  • Salt and pepper, to taste


In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt. Bring to a boil over high heat; reduce heat, cover and cook until potatoes are tender, 12-15 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, to taste.