There’s something magical about a warm bowl of chowder, especially when it’s thick, creamy, and packed with flavor. This Corned Beef and Cabbage Chowder is a comforting hug in a bowl, combining the rich, savory taste of corned beef with the wholesome goodness of fresh vegetables. Perfect for chilly evenings or festive gatherings, this chowder is sure to become a family favorite. So, grab your pot and let’s dive into this delightful, hearty dish!

Why This Recipe Is a Must-Try

This Corned Beef and Cabbage Chowder is not just another soup recipe; it’s a symphony of flavors and textures. Rich, tender corned beef combines beautifully with the crunch of cabbage and the creaminess of the chowder base. The addition of gold potatoes and vibrant carrots adds both heartiness and nutrition, making this chowder a wholesome meal. Plus, the Dubliner cheese sprinkled throughout adds a delightful sharpness that elevates every bite. Whether you’re celebrating St. Patrick’s Day or just looking for a delicious meal, this chowder hits all the right notes.

Ingredients

1 tablespoon olive oil
1 large yellow onion, peeled and diced
3 medium carrots, peeled and cut into 1/4-inch slices
3 cups gold potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon salt
26 ounces beef broth
¼ cup butter
¼ cup all-purpose flour
2 cups 2% milk (or whole milk)
3 cups cooked corned beef, diced
Salt and pepper to taste
2 cups Dubliner cheese, shredded
¼ head green cabbage, shredded

How To Make Corned Beef and Cabbage Chowder

Step 1: Sauté the Vegetables

Begin by heating the olive oil in a large pot over medium heat. Add the diced yellow onion and sauté until it becomes translucent, about 5 minutes. Then, add the sliced carrots and continue to cook for an additional 3 minutes. The fragrant aroma of sautéing onions and carrots will soon fill your kitchen!

Step 2: Add the Potatoes and Season

Next, introduce the diced gold potatoes to the mix, along with the teaspoon of salt. Stir well to combine all the vegetables. Cook for another 2-3 minutes, allowing the flavors to meld together.

Step 3: Pour in the Broth

Pour the beef broth into the pot, ensuring all the vegetables are submerged. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 15–20 minutes, or until the potatoes and carrots are tender.

Step 4: Create the Roux

In a separate saucepan, melt the ¼ cup of butter over medium heat. Once melted, whisk in the ¼ cup of flour. Continuously whisk for about 2 minutes to cook the flour slightly, creating a roux. This step is vital for achieving that creamy chowder consistency.

Step 5: Add the Milk

Slowly add the milk to the roux, whisking constantly to prevent lumps from forming. Keep stirring until the mixture thickens, about 4-5 minutes. Once thickened, set it aside.

Step 6: Combine All Ingredients

Once the vegetable mixture is tender, add the diced corned beef and shredded cabbage to the pot. Pour in the creamy roux and mix well to combine. Season with additional salt and pepper to taste. Let this simmer for another 5-10 minutes, allowing the cabbage to soften and the flavors to meld.

Step 7: Stir in the Cheese

Finally, remove the pot from heat and stir in the shredded Dubliner cheese. Allow the cheese to melt completely, forming a luscious and creamy chowder.

Step 8: Serve

Dish out the chowder into bowls and enjoy it warm. Pair it with crusty bread or crackers for a complete and satisfying meal!

Expert Tips

For an ultra-rich chowder, feel free to use heavy cream in place of milk.
If you like a bit of heat, add some freshly cracked black pepper or a dash of hot sauce to the chowder.
Don’t skip the step of making the roux; it will ensure your chowder has that nice thick consistency.
This chowder tastes even better the next day, as the flavors continue to develop, so consider making it ahead of time!

Variations and Customizations

Add some diced celery along with the carrots for an extra flavor dimension.
Substitute half of the corned beef with diced ham for a different twist on the chowder.
Incorporate some fresh herbs like thyme or parsley for added aroma and taste.
For a vegetarian version, omit the corned beef and use vegetable broth instead of beef broth, adding in more vegetables like bell peppers or mushrooms.

How to Store Leftovers

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. When reheating, you may want to add a splash of milk or broth to loosen the chowder, as it may thicken upon cooling. Simply warm it over low heat on the stove until heated through.

FAQ

Can I use canned corned beef for this recipe?

Yes, canned corned beef can be used as a convenient alternative. Just be sure to chop it into small pieces before adding it to the chowder.

Is there a vegan alternative for this chowder?

Absolutely! You can replace the corned beef with a plant-based substitute, use vegetable broth, and swap the butter and milk for vegan options.

How can I make this chowder spicier?

To add some heat, consider stirring in a pinch of cayenne pepper or a few dashes of hot sauce before serving.

Can I freeze Corned Beef and Cabbage Chowder?

While you can freeze it, the texture of the cabbage may change when thawed. For the best flavor and texture, it’s ideal to consume it fresh or refrigerated as leftovers.

Conclusion

This Corned Beef and Cabbage Chowder is a delightful blend of flavors that brings warmth and comfort to your table. With its creamy texture, hearty ingredients, and easy preparation, it’s perfect for family dinners or gatherings with friends. Whether you’re enjoying it on a chilly evening or sharing it during a celebration, this chowder is sure to impress and satisfy. Treat yourself to a bowl today and savor the deliciousness of this classic dish with a twist!

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