Corned Beef and Cabbage Chowder is everything you love about a boiled supper however in soup form.
Have remaining corned beef? turn it into a tasty chowder!
You may have noticed that I like taking leftovers and turning them into completely various meals. Specifically when those meals are soups. And corned beef from St. Patrick’s Day supper is best in chowder.
In Michigan it’s still quite soup season (although it’s expected to be 60 ° on Tuesday) and it most likely will still be soup season in May. Probably June too.
So for now, enjoy this reassuring chowder that’s not only simple but likewise exceptionally scrumptious.
To Make This Corned Beef and Cabbage Chowder You Will Required:
- olive oil
- yellow onion
- kosher salt
- russet potatoes
- bay leaf
- low-sodium chicken broth
- whipping cream
- Irish stout (Guinness)
- remaining corned beef
- unbleached all-purpose flour
- newly ground black pepper
To start, in a dutch oven include 1 tablespoon oil, 1 medium diced onion (about 1-1/2 cups), 3/4 cup both sliced carrots and celery with a pinch of kosher salt. Stir and prepare over medium to medium-low until practically tender. About 8 minutes.
Then add in 1 minced clove of garlic, stir and prepare 1 minute.
Next include 2 pound dice potatoes (about 1 to 1-1/2 inch dice), 1 bay leaf, 4 cups (1 quart) low-sodium chicken broth and 2 cups water.
Cover and bring to a boil.
As soon as boiling, minimize to medium-low and rapidly stir in the cabbage. With the cover askew, simmer 10-15 minutes or up until potatoes hurt and cabbage is soft.
Make certain you remove the bay leaf before …
… pureeing the soup a SMIDGE. You do not desire to go bonkers here since you still desire portions, this is chowder. I do this so I can include less cream to the recipe.
Pour in 1/2 cup heavy cream and 1/2 cup Irish stout.
Add in 2 cups sliced remaining cooked corned beef.
To thicken the soup a little, include 1 tablespoon flour to a bowl and stir in 3 tablespoons hot soup liquids. It needs to form a paste. Stir this paste into the soup and permit the soup to simmer on low for 15 minutes or up until it has actually thickened a bit. It shouldn’t be as velvety as a cream based soup, however not thin like a broth based soup.
This chowder falls somewhere in between the 2.
Taste and season with kosher salt and newly ground black pepper.
If only my mouth was broad enough.
Ladle the soup into bowls.
I top our chowder with newly ground black pepper, snipped chives and toasty rye bread croutons. I like the caraway in the rye in combination with the soup. It’s delicious. Oh and I’ve left the guidelines for the croutons in the recipe printable.
I hope you like this hearty, soul-warming chowder as much as we do!
- 1 tablespoon additional light olive oil
- 1 medium yellow onion, diced (about 1-1/2 cups)
- 2 to 3 medium carrots, sliced (about 3/4 cup)
- 2 to 3 short stalks celery, chopped (about 3/4 cup)
- 2 teaspoons kosher salt, more or less to taste
- 1 large clove garlic, minced
- 2 pounds russet potatoes, sliced
- 2 cups chopped cabbage
- 1 bay leaf
- 1 quart (4 cups) low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup irish stout beer (like Guinness)
- 2 cups chopped leftover cooked corned beef
- 1 tablespoon flour
- In a dutch oven add oil, onion, carrots and celery with a pinch of kosher salt. Stir and cook over medium to medium-low till practically tender. About 8 minutes.
- Include garlic, stir and cook 1 minute.
- Next include potatoes, bay leaf, broth and 2 cups water. Cover and give a boil.
- When boiling, reduce to medium-low and rapidly stir in the cabbage. Cover, with the cover askew, and simmer 10-15 minutes or till potatoes are tender and cabbage is soft.
- Use a stick blender to puree the soup a bit. You still desire it chunky.
- Add in cream, beer and corned beef.
- To thicken, integrate flour with 3 tablespoons hot soup liquids. Stir to make a paste. Add it into the soup, stir and simmer 15 mintues or until the chowder has actually thickened somewhat.
- Remove the bay leaf, season with kosher salt and black pepper to taste.
- Serve with snipped chives and rye croutons if wanted.
TO MAKE THE RYE CROUTONS:
Preheat your oven to 400 ° and spray a rimmed metal baking sheet with olive oil. Dice up a few cups of rye bread into bitesize pieces and spread in an even layer. Spray with more olive oil, season with a few pinches kosher salt and bake for 8 to 9 minutes. Rotate the pan midway through baking.
Amount Per Serving:
Calories: 478 Overall Fat: 24 g Hydrogenated Fat: 10 g Trans Fat: 0g Unsaturated Fat: 12 g Cholesterol: 97 mg Salt: 1684 mg Carbohydrates: 43 g Fiber: 6g Sugar: 6g Protein: 20 g
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THANKS in advance for your assistance!