Cabbage and Corned Beef Chowder recipe

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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

Nutrition Info

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
servingSize: -
sodium: 528.2 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

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

  4. 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.

Recipe Yield

8 servings

Recipe Note

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.

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