Cabbage and Corned Beef Chowder

Cabbage and Corned Beef Chowder

HomerSoda

"This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker."
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Ingredients

55 m servings 317 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1008 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
  2. Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
  3. Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
  4. Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

I think this is an excellent recipe! I only gave it four stars because I altered it some. I thought for sure that I had a block of cream cheese, but alas! I did not. So, I mixed in a 6 oz. packa...

Most helpful critical review

doug really liked this, I thought it was too thick

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I think this is an excellent recipe! I only gave it four stars because I altered it some. I thought for sure that I had a block of cream cheese, but alas! I did not. So, I mixed in a 6 oz. packa...

I'll give it 4 stars since I haven't made it yet, but it sounds like 5 to me! Have the corned beef and cabbage, so can't wait to try it tonight!

Yum, yum! Like other reviewers I too, used leftover corn beef! It was so good!

Made for the first time just as recipe stated. Sorry added extra onions and garlic. We took it to church gathering hoping to bring some home, did not happen. It is truly amazing and as my childr...

Very rich and creamy - wonderful combination of flavors! Great use of leftovers :) Perfect for a low carb meal... Will add to my personal recipe box!

This soup was good my children loved this.

doug really liked this, I thought it was too thick

loved this. Easy to make. Fairly quick and delicious! whole family loved it.

Best Ever for Left-over Corned Beef and Cabbage I made this last year for a church Soup Supper with left overs from the St. Patrick Day feast of corned beef, cabbage, carrots and potatoes. ...

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