Recipe by 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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ground black pepper
finely chopped deli corned beef
1 (8 ounce) package
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! ;-) )
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 children say "It's a keeper"
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cabbage and Corned Beef Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 226
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