Corned Beef and Cabbage Chowder

Corned Beef and Cabbage Chowder is everything you love about a boiled dinner but in soup form and a great way to use leftover corned beef! Tender pieces of corned beef, russet potatoes, cabbage with carrots, celery and onions in flavorful creamy soup spiked with Irish stout. Top with snipped chives and toasty rye crouton.

Yields about 6 (1½ cup servings).

Course Soups, Stews & Chilis

Cuisine American, Irish

Keyword chowder, corned beef, leftovers, St. Patrick's Day

Prep Time 15

Cook Time 55

Servings servings

Calories 423

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

1 tablespoon olive oil extra light
1 medium yellow onion diced (about 1½ cups)
2 to 3 medium carrots sliced (about 3/4 cup)
2 to 3 short celery stalks sliced (about 3/4 cup)
2 teaspoons kosher salt more or less to taste
1 large garlic clove minced
2 pounds russet potatoes chopped
2 cups chopped cabbage
1 bay leaf
1 quart (4 cups) low-sodium chicken broth
1/2 cup heavy cream
1/2 cup irish stout beer like Guinness
2 cups leftover cooked corned beef chopped
1 tablespoon flour
snipped chives for sering (optional)
rye croutons (optional)

Instructions

In a dutch oven add oil, onion, carrots and celery with a pinch of kosher salt. Stir and cook over medium to medium-low until just about tender. About 8 minutes.
Add garlic, stir and cook 1 minute.
Next add potatoes, bay leaf, broth and 2 cups water. Cover and bring to a boil.
Once boiling, reduce to medium-low and quickly stir in the cabbage. Cover, with the lid askew, and simmer 10-15 minutes or until potatoes are tender and cabbage is soft.
Use a stick blender to puree the soup a little bit. You still want it chunky.
Add in cream, beer and corned beef.
To thicken, combine flour with 3 tablespoons hot soup liquids. Stir to make a paste. Add it into the soup, stir and simmer 15 mintues or until the chowder has thickened slightly.
Remove the bay leaf, season with kosher salt and black pepper to taste.
Serve with snipped chives and rye croutons if desired.

Notes

To Make The Rye Croutons:

Preheat your oven to 400° and spray a rimmed metal baking sheet with olive oil. Dice up a few cups of rye bread into bitesize pieces and spread in an even layer. Spray with more olive oil, season with a few pinches kosher salt and bake for 8 to 9 minutes or until lightly golden brown. Rotate the pan halfway through baking.

Nutritional information is for the soup only, and does not include the rye croutons.

Nutrition