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!
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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…
- 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
- 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)
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