Colcannon Chowder Recipes

Steps:

• Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
• Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
• Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
• Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
• Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Steps:

• Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
• Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
• Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

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.

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.

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.

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.

Steps:

• Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
• Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
• Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
• Return to the same saucepan and whisk in the half and half.
• Serve hot.

Steps:

• Cut the cooked beef into cubes, the carrots into slices, and the onion into wedges and set aside.
• Cut the baking potato into cubes (can leave the peel on if it is a British potato).
• Put the stout, the water, and the bouillon cubes into a large pot and set the temperature to high.
• Place the carrots and the potato into the pot and let it boil for 15 minutes, stirring occasionally.
• Turn the heat down to less than a simmer and add the onion and beef.
• Add the brown sugar and blend.
• Cook on low for at least 30 minutes covered, but longer is better as it gives a chance for the flavors to come together.
• Colcannon:.
• Boil and mash the two potatoes in a medium sized bowl.
• Cut the leek into small pieces (or the onion) and saute with the cabbage until slightly wilted.
• Combine the mashed potatoes and the leek/cabbage in the bowl.
• Add the sour cream and blend everything together.
• Add mustard seed and salt and mix.
• Heat in oven or in microwave prior to serving with the stew.
• For plating - Dish up the stew and put a large spoonful of colcannon in the middle.