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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!
Course Main Dish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 1146kcal
Author Aubrey Cota


  • 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)
  • enjoy!


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