Corned beef and Cabbage Chowder from Leftovers
User Reviews
4.6
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Servings
4 -6
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Calories
491 kcal
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Course
Main Course, Soup
Corned beef and Cabbage Chowder from Leftovers
Description
This chowder begins by softening diced onion, celery, and carrots in butter before incorporating flour to create a roux that thickens the broth and milk mixture. Thinly sliced cabbage and cooked red potatoes contribute texture and mild sweetness, while diced corned beef adds savory, salty flavor. The combination yields a rich, creamy chowder with tender vegetables and chunks of meat.
Flavorings include dried thyme and bay leaves, which infuse the chowder during a gentle simmer. The final blend provides a hearty and satisfying consistency, balancing the elements of the traditional corned beef and cabbage meal in a soup form.
It is suitable for using leftover corned beef and vegetables, providing a way to extend leftovers with a new preparation. The dish can be eaten warm as lunch or dinner and pairs well with bread or crackers.
When using leftovers, add them near the end of cooking to gently warm through without overcooking. Fresh vegetables require a longer cooking time to soften. This flexibility makes the recipe adaptable to what you have on hand.
Ingredients
- 1 onion diced (about 1 cup, small
- 3 celery diced, stalks
- 3 carrot diced (fresh or leftovers
- 3 potato cooked, peeled and diced, red
- 2 cups corned beef, cooked and diced
- 1/4 cabbage I used fresh, head, sliced or about 3 cups
- 2 cups beef broth
- 2 cups milk 2%
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon thyme dried
- 2 bay leaf
Instructions
- Melt the butter in a large pot over medium high. Add the diced onion, celery and carrots (if using fresh) and stir occasionally until the vegetables are slightly softened (about 5 minutes). Stir in the flour and cook for 1 minute. Slowly stir in beef broth and milk, bay leaves and thyme. Bring to a simmer and cook until it begins to thicken. Add diced potatoes, corned beef and cabbage. Simmer until warm 10-15 minutes.
Notes
- You may use all leftovers or fresh ingredients; if using leftovers, add them toward the end to just warm through.
- Cooking time may vary depending on freshness and size of vegetables used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 491kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 101mg | 34% |
| Sodium | 1191mg | 50% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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