Colcannon Chowder pure Irish comfort food

Potatoes are central to Irish cuisine, and it’s hard to imagine a St. Patrick’s Day celebration that could avoid them.

For cooks looking for a way to offer potatoes and other traditional ingredients in a delectable new guise, here’s a suggestion: Colcannon chowder, an original take on a classic Irish dish.

Colcannon comes in many versions, but generically it’s a cabbage- or kale-studded variation of champ, mashed potatoes with scallions and plenty of butter. Pure comfort food.

This new recipe has been worked out with a keen eye toward using pop-favorite potatoes in a healthful way, reducing the fat and calories of other recipes but keeping in the flavor.

The result: Here we have the nutrition of traditional mashed-potato-and-cabbage combinations cooked up in a hearty meal-in-one soup with plenty of vegetables, plus smoky-rich flavor from thin slices of chicken or turkey sausage.

Colcannon Chowder

Recipe developed for The Associated Press by the United States Potato Board

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. Sauté 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.

Yield: 4 main-dish servings (about 6 cups).

Nutrition information per serving: 357 calories, 10 grams fat (25 percent fat calories), 15 grams protein, 54 grams carbohydrate, 24 milligrams cholesterol, 6 grams dietary fiber, 587 milligrams sodium.