Best Corned Beef Cabbage Chowder Recipes

SLOW COOKER CORNED BEEF AND CABBAGE CHOWDER

Slow Cooker Corned Beef and Cabbage Chowder image

This easy crockpot soup is a delicious way to enjoy corned beef dinner leftovers, and it's so quick to put together. Serve this chowder with hot baked rolls or biscuits for a great family meal. From about.com.

Provided by Pinay0618

Categories Chowders

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 -1 1/2 cup leftover diced corned beef
2 cups leftover diced potatoes
1 cup leftover diced carrot
1 cup leftover diced cabbage
1/2 cup chopped onion
1 cup chicken broth
2 (10 3/4 ounce) cans cream of potato soup
1 cup half-and-half or 1 cup whole milk
salt and pepper, to taste
more half-and-half (optional) or milk (optional)

Steps:

In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired.

CABBAGE AND CORNED BEEF CHOWDER

Cabbage and Corned Beef Chowder image

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.

Provided by HomerSoda

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

3 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
¼ cup all-purpose flour
1 teaspoon dill seed
½ teaspoon tarragon leaves
¼ teaspoon ground black pepper
4 cups chicken broth
3 cups chopped cabbage
2 cups finely chopped deli corned beef
2 cups half-and-half
1 (8 ounce) package cream cheese
2 tablespoons cornstarch
2 tablespoons water

Steps:

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.
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.
Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
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.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g

CORNED BEEF & CABBAGE CHOWDER

CORNED BEEF & CABBAGE CHOWDER image

Categories Soup/Stew Vegetable St. Patrick's Day

Yield 10

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
4 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon chopped, fresh thyme or 1 teaspoon dried
1 teaspoon dried dill seed
1 teaspoon ground nutmeg
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon pepper
4 cups chicken broth
¼ cup Guinness
2 tablespoons Vermouth
1 large Russet potato, baked, cooled and cubed
3 cups chopped cabbage
2 cups finely chopped corned beef
1 cup half and half
1 cup heavy cream

Steps:

In large soup pot, heat olive oil over medium heat. Add onion and sauté until soft and translucent, about 10 minutes. Add carrots and celery and continue to cook another 10 minutes. Add garlic, thyme, dill seed, nutmeg, bay leaf, salt and pepper; cook for 5 minutes. Add chicken broth, stout and vermouth; bring to a boil. Reduce heat and simmer for 15 minutes. Add potato, cabbage and corned beef. Simmer for 20 minutes until cabbage is tender. Add half and half and cream and heat, but do not boil. Serve with chives, grated Irish cheese and Irish soda bread.