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Corned Beef and Cabbage Chowder

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Comfort Food
Servings: 6 servings

Ingredients

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
  • 1/4 cup Butter
  • 1/4 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
  • 1/4 head Green cabbage, shredded

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Step 8: Serve - Dish out the chowder into bowls and enjoy it warm. Pair it with crusty bread or crackers for a complete meal!

Equipment

  • Large Pot
  • Saucepan

Notes

For an ultra-rich chowder, feel free to use heavy cream in place of milk. This chowder tastes even better the next day, as the flavors continue to develop.