Corned Beef and Cabbage Chowder

Happy St. Patrick’s Day!!!!! Did you celebrate this weekend or today? Maybe you have a ton of energy and celebrated this weekend and today! It’s such a fun holiday. I was reading recently that the Holiday actually started here in the States as a way for Irish Immigrants to connect with their homeland and celebrate their heritage. I am a mixed bag of ethnicity and one part of my mix is Irish. We’ve got Sheridan and Sullivan mixed in there and a bit of Monahan through an adoption. 🙂  I may be a bit biased but the Irish really know how to have a good time.  They’re friendly, tell a great story, sing fantastic songs and know how to enjoy life! Every year I make corned beef and cabbage and it’s always been a favorite of mine. So this year I decided to make more with my corned beef and I started with this Corned Beef and Dubliner Omelette. It was very good so I decided to keep going.

I made this Corned Beef and Cabbage Chowder because I love soup and thought that these flavors would be amazing in a chowder! I was right! I think it’s my new favorite soup. I’ll be eating this a lot more, and not just for St. Patrick’s Day. It’s so warm and comforting and you get the flavors of the corned beef with the potato and carrots, then I put the cabbage in at the end so it doesn’t turn to mush. I even topped it off with some Dubliner cheese. So great and so easy to make! You won’t want to miss this chowder!

My family loves these easy soups!

• Clam Chowder
• Slow Cooker Broccoli Cheese Soup
• Instant Pot Meatball Soup
• Creamy Chicken Tortilla Soup
• Crock Pot Chicken Tortellini Soup
• More dinner recipes…

Corned Beef and Cabbage Chowder

This corned beef and cabbage chowder is a delicious way to celebrate St. Patrick's Day! It's a creamy chowder with Irish Dubliner cheese to top it off!

Print Recipe Rate Recipe

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Course: Main Dish

Servings: 6

Calories: 1146kcal

Author: Aubrey Cota

Ingredients

• 1 tbsp olive oil
• 1 large onion chopped
• 3 medium carrots diced
• 3 cups of potatoes peeled and cut into 1/2" cubes
• 1 tsp salt
• 26 oz. beef broth
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 3 cups of cooked corned beef diced
• salt and pepper to taste
• 1 to 2 cups of Dubliner cheese shredded
• 1/4 of a head of cabbage shredded

Instructions

• heat oil in a large pot over medium heat
• add onion, carrots and potatoes to the pot and stir
• season with the salt
• pour in the beef broth, cover and bring to a simmer
• in a small saucepan melt the butter over medium heat
• whisk in flour and keep stirring for 1 minute to cook the flour
• stir in milk and cook over low to medium heat, stir frequently until thick and creamy
• stir the milk mixture into the broth
• add in the corned beef and allow to simmer for 15 minutes
• stir in the cheese and cabbage and cover allowing the cabbage to cook for 3 to 5 minutes (be sure not to over cook the cabbage)
• enjoy!

Nutrition

Calories: 1146kcal | Carbohydrates: 28g | Protein: 74g | Fat: 80g | Saturated Fat: 28g | Cholesterol: 271mg | Sodium: 6462mg | Potassium: 2132mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5500IU | Vitamin C: 150.5mg | Calcium: 194mg | Iron: 11.8mg

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