Cabbage and Corned Beef Chowder Recipe -
Cabbage and Corned Beef Chowder Recipe
  • READY IN 55 mins

Cabbage and Corned Beef Chowder

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  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.
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Reviews More Reviews

Mar 28, 2014

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. package of grated parmesan cheese, which I did have on hand. It is SO good! :) I'm sure it would be excellent with the cream cheese too. :) Also I used leftover corned beef that I had cooked in the crock pot last week for St. Patrick's Day. - Instead of the packaged deli stuff (it was a whole lot cheaper my way too! ;-) )

Mar 19, 2014

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!


8 Ratings

Mar 16, 2015

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

Jan 25, 2015

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 children say "It's a keeper"

Jan 03, 2015

I will start off by saying I adjusted the recipe. I needed to use my left over corned beef and roasted cabbage. Since they were already cooked I added them at the end to warm up. I also added the tarragon at the end, as I believe fresh herbs should be an addition at the end. I did not add dill seeds, as I did not have any. Also, I made the soup with the broth and the half & half and adjusted salt and pepper as needed. I did not feel the need to add the cream cheese and corn starch slurry. The soup was plenty creamy with the half & half. The addition of the flour into the butter and onion mix truly adds enough body to the soup, in my opinion. Overall, it was a great way to use leftover corned beef and cabbage.

Dec 08, 2014

I followed the directions then added about 1/3 cup of leftover mashed potatoes, 3/4 cup leftover corn and 1/2 small leftover baked potato cut up. I also made some croutons out of some pumpernickel bread. I also added about 1/4 cup grated parmesan just for the heck of it. It was a winner! Very creamy and flavorful.

Nov 21, 2014

REALLY good! I had some leftover German cabbage. This soup was the perfect way to use it up. I agree with some reviewers that a rye crouton is in order here though. It is a VERY rich soup though and a little goes a long way.

Mar 15, 2014

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!


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 1008 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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