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Ultimate Corned Beef and Cabbage Chowder

Ultimate Corned Beef and Cabbage Chowder That Warms the Heart

A comforting and hearty chowder made with leftover corned beef and cabbage, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Irish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil extra virgin recommended
  • 1 medium Onion finely chopped
  • 2 medium Carrots diced into 1/2-inch pieces
  • 2 medium Potatoes peeled and cubed into 3/4-inch pieces
  • to taste Salt adjust based on the saltiness of the corned beef
  • 4 cups Beef broth such as Swanson
Main Ingredients
  • 2 cups Corned beef cut into 1/2-inch pieces
  • 2 cups Cabbage shredded
  • to taste Black pepper for seasoning
  • 1 tablespoon Dijon mustard
Creamy Texture Ingredients
  • 4 tablespoons Butter unsalted
  • 1/4 cup Flour
  • 2 cups Milk room temperature
  • 1 cup Dubliner cheese freshly shredded

Equipment

  • Large Pot
  • Separate pan
  • Whisk

Method
 

Preparation Steps
  1. Prep all ingredients: dice the potatoes and carrots, finely chop the onion, shred the cabbage, and cube the corned beef.
  2. In a large pot, heat olive oil and sauté the onion until translucent, about 2-3 minutes.
  3. Add diced carrots and potatoes to the pot, cooking for another 3-4 minutes.
  4. Pour in beef broth and season with salt; bring to a simmer and cook for 12-15 minutes.
  5. In a separate pan, melt butter and whisk in flour to create a roux; add milk gradually until thickened.
  6. Combine the roux with the broth mixture in the pot.
  7. Mix in the cubed corned beef and Dijon mustard, adjusting salt and pepper to taste.
  8. Simmer uncovered for an additional 15 minutes.
  9. In the last 3-5 minutes, add the shredded cabbage.
  10. Remove from heat and stir in Dubliner cheese until melted.
  11. Serve hot in bowls with crusty bread or warm rolls.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

For best results, add cabbage at the end to maintain its crunch. Adjust seasoning as needed, especially if using salty corned beef.

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