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Cabbage and Corned Beef Chowder
Cabbage and Corned Beef Chowder
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Satisfying corned beef chowder with cabbage, perfect for St. Patrick's Day. Pair with hot Reuben sandwiches.
Ingredients:
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 0.25 cup all-purpose flour
  • 1 teaspoon dill seed
  • 0.5 teaspoon tarragon leaves
  • 0.25 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
Instructions:
  • In a large stockpot over medium heat, combine butter and olive oil and let it melt. Sauté onion and garlic in the mixture until the onion is slightly softened, for about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper, and cook until the flour is dissolved and fragrant, around 3 minutes.
  • Pour fragrant chicken broth over sautéed onions, stirring until well combined for 2 to 3 minutes. Introduce cabbage and savory corned beef, stirring occasionally until the cabbage reaches a desirable tenderness, approximately 20 minutes. Gently pour in the creamy half-and-half and heat until the soup is luxuriously warm without reaching a boil, about 5 minutes.
  • In a small saucepan over low heat, melt the cream cheese until creamy, about 2 to 3 minutes. In a small bowl, whisk together the cornstarch and water until smooth, then stir into the melted cream cheese until well combined.
  • Combine the creamy cheese mixture into the soup, and gently cook over low heat, stirring continuously, until the cheese melts and the soup thickens, for approximately 5 minutes.

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