Colcannonchowder Recipes

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IRISH COLCANNON SOUP RECIPE



Irish Colcannon Soup Recipe image

Irish Colcannon Soup is a hearty version of a classic Irish recipe. Made with potatoes, cabbage, onions, cream and butter, this piping hot soup will keep your insides warm and your spirits high this Winter.

Provided by Tina

Categories     Soup Recipes

Time 1h5m

Number Of Ingredients 8

3 Tbs salted butter
1 large onion, peeled & diced (2 cups)
1/2 lb chopped cabbage
4 medium starchy potatoes (1 1/2 lb) peeled & chopped
5 cups vegetable stock
1 1/2 cups whole milk or half & half
1/4 tsp black pepper
salt to taste

Steps:

  • In large pot add butter and onions. Cook over medium heat until soft. Add cabbage and cook until cabbage wilts.
  • Add potatoes, broth & black pepper. Bring to a simmer and cook for 20 minutes.
  • With an immersion blender, process soup until thick but slightly chunky. You may use a food processor instead. If you have a small food processor, you may need to do this in batches.
  • Add milk to pot, bring to simmer and serve with Irish Soda Bread.

Nutrition Facts : Calories 121 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 729 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

DIANE'S COLCANNON



Diane's Colcannon image

While colcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter! I attend an annual St. Paddy's Day party and this is the dish I'm always asked to bring...and I'm happy to say that the bowl comes home empty every time!

Provided by DianeF

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 8

Number Of Ingredients 7

2 ½ pounds potatoes, peeled and cubed
4 slices bacon
½ small head cabbage, chopped
1 large onion, chopped
½ cup milk
salt and pepper to taste
¼ cup butter, melted

Steps:

  • Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
  • Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 29.8 g, Cholesterol 26 mg, Fat 12.6 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 217.2 mg, Sugar 4.4 g

COLCANNON CHOWDER



COLCANNON CHOWDER image

If you love your good ol' Irish Colcannon, you will also love Colcannon Chowder. What a great idea for St. Patrick's Day! Recipe & photo: potatogoodness.com

Provided by Ellen Bales

Categories     Chowders

Time 30m

Number Of Ingredients 11

4 medium russet potatoes, peeled and cut into small chunks
1 can(s) (14 oz.) chicken broth
1 c water
salt
2 Tbsp canola oil
3 c coarsely chopped green cabbage
3/4 c finely chopped onion
8 oz smoked sausage, sliced 1/4" thick
1 medium carrot, shredded
1/2 c milk
pepper, to taste

Steps:

  • 1. In a large saucepan, cover the potatoes with broth and water; add 1 tsp. salt. Bring to a boil over high heat; reduce heat, cover and cook 12 to 15 minutes. Set aside.
  • 2. Meanwhile, saute cabbage and onion in hot oil in a large skillet over medium-high heat. Saute 10 minutes, tossing occasionally. Add the sausage and continue sauteing another 10 minutes, until all begin to turn brown. Add carrots; set aside.
  • 3. With a slotted spoon, remove about 3/4 cup potatoes and add to skillet. In a blender, blend remaining potatoes and liquid until smooth, and then return to saucepan.
  • 4. Add the contents of skillet; mix in enough milk for consistency desired. Heat to simmering. Season with salt and pepper. Serve with crusty bread.

CODFISH CHOWDER



Codfish Chowder image

A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.

Provided by yanktoncook

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h

Yield 6

Number Of Ingredients 14

8 slices bacon, diced
1 large onion, diced
1 red bell pepper, seeded and diced
salt and ground black pepper to taste
2 cloves garlic, chopped
1 ½ tablespoons seafood seasoning (such as Old Bay®)
1 (16 ounce) can chicken broth
3 red potatoes, cut into 1/2-inch cubes
4 ears sweet corn, shucked and kernels cut off
½ cup water, or as needed to cover
2 cups whole milk, or more as needed
2 tablespoons butter
1 pound thick cod fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
  • Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 23.1 g, Cholesterol 78.1 mg, Fat 24.9 g, Fiber 3.2 g, Protein 23.8 g, SaturatedFat 9.8 g, Sodium 1206 mg, Sugar 8.1 g

IRISH COLCANNON SOUP



Irish Colcannon Soup image

Inspired by the Irish dish colcannon, this soup is hearty, comforting and delicious. Featuring leeks, cabbage and potatoes, it's filling enough for a meal!

Provided by Jennifer

Categories     Soup

Time 45m

Number Of Ingredients 11

3 sliced bacon (cut into 1/2-inch pieces)
1/4 cup onion (diced)
2 cups leeks (prepared per instructions below)
3 cups cabbage (prepared per instructions below)
2 cloves garlic (minced)
2 Tbsp all purpose flour
3 cups red potatoes (diced)
4 - 4 1/2 cups chicken broth
1/2 cup heavy cream (or lighter cream/milk mixed with 1 tsp. cornstarch)
Salt and pepper (to taste)
green onion (diced, for garnish)

Steps:

  • Prepare the leeks: Cut the root end from the leek and discard. Cut off the dark green tops and reserve to use for another purpose. With the remaining white and light green piece, cut down the leek lengthwise, into two parts. With each part, slice into thin slices. Place into a fine-mesh strainer and using your fingers, separate the leek slices into individual pieces, then rinse well with cold water. Set aside to drain until needed. You will need one or two leeks, depending on their size.
  • Prepare the cabbage: Cut cabbage into quarters and remove the core. With each quarter, slice into thin slices, and then in half again if necessary, into thin slices no longer than 2 inches long. Remove any tough pieces. You will only need about 1/2 a head of cabbage. Set aside until needed.
  • In a large pot, over medium heat, cook the bacon until crisp, about 5 minutes. Remove bacon to a paper-towel lined bowl, leaving the rendered fat in the pot and the heat on under the pot.
  • Add the onions, leeks and cabbage to the pot and cook, stirring regularly, over medium heat until the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, an additional 30 seconds or so. Stir in the flour and cook, stirring, for 1 minute.
  • Add the chicken broth and potatoes and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes. If soup seems like it doesn't have enough liquid, add a bit more chicken broth.
  • When potatoes are tender, remove pot from heat and stir in heavy cream. Taste, season with salt and pepper, as needed. Spoon soup into bowls and garnish with bacon and green onion.

Nutrition Facts : Calories 397 kcal, Carbohydrate 42 g, Protein 9 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 240 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

COLCANNON CHOWDER



Colcannon Chowder image

Make and share this Colcannon Chowder recipe from Food.com.

Provided by Molly53

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/3 lbs russet potatoes, peeled and cut into 3/4-inch chunks
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 cup water
salt
2 tablespoons canola oil
3 cups green cabbage, coarsely chopped
3/4 cup onion, finely chopped
8 ounces smoked chicken or 8 ounces turkey sausage, sliced 1/4 inch thick
1 medium carrot, peeled and shredded
1/2 cup 1% low-fat milk
pepper, to taste

Steps:

  • 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.

Nutrition Facts : Calories 316.6, Fat 13.3, SaturatedFat 2.3, Cholesterol 31.7, Sodium 589.2, Carbohydrate 35.7, Fiber 5.6, Sugar 6.4, Protein 15.4

COLCANNON



Colcannon image

Side dishes don't come more Irish than creamy colcannon - try Kevin Dundon's version

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Vegetable

Time 40m

Number Of Ingredients 5

1kg potato, well scrubbed (cut any large ones in half)
100g butter
140g sliced back bacon, finely chopped
1 small Savoy cabbage, finely shredded
150ml double cream

Steps:

  • Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
  • Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
  • Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

Nutrition Facts : Calories 364 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

EASY COLCANNON



Easy Colcannon image

This tasty and traditional Irish recipe for buttery potatoes and cabbage is good any time of year. -Pam Kennedy, Lubbock, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 pounds red potatoes, cut into 1-inch cubes
7-1/2 cups chopped cabbage
8 green onions, chopped
1 cup fat-free milk
1/3 cup reduced-fat butter
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking., Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft., Drain potato mixture. Mash with milk mixture, butter, salt and pepper.

Nutrition Facts : Calories 131 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 320mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

EASY IRISH COLCANNON



Easy Irish Colcannon image

Traditional Irish potato dish, very easy to make. Bear in mind that the UK and Ireland weren't exactly known for their cuisine, but for authenticity, this is what you want. For unauthentic but enhanced flavor, you can add bacon bits, or Cheddar cheese, or both.

Provided by Spy Glass

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 6

2 pounds potatoes, peeled and cubed
1 head cabbage, chopped
1 bunch green onions, chopped
¼ cup butter, softened
½ cup half-and-half cream
salt and black pepper to taste

Steps:

  • Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
  • Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.5 g, Cholesterol 27.8 mg, Fat 10.4 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 8.4 g

QUICK AND RICH CORN CHOWDER



Quick and Rich Corn Chowder image

My family and friends are always ready to dig right in when I serve my chowder. It's thick and rich...and pairs well with a favorite salad or sandwich. They never guess it gets its start with a can of condensed soup.-Dorothy Faulkner, Benton, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 9

1/4 cup chopped green pepper
2 tablespoons chopped onion
2 garlic cloves, minced
2 tablespoons butter
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 can (14-3/4 ounces) cream-style corn
2 cups whole milk
3 ounces cream cheese, cubed
Pepper to taste

Steps:

  • In a large saucepan, saute the green pepper, onion and garlic in butter until tender. Stir in the soup, corn, milk, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes or until cream cheese is melted.

Nutrition Facts :

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