The aroma of simmering broth dances through the kitchen, mingling with hearty bits of corned beef and tender cabbage. Leftover Corned Beef and Cabbage Chowder is like a warm hug on a chilly day, filling your home with comforting scents that invite everyone to gather around the table. cabbage salad with walnuts.
Picture this: It’s the day after St. Patrick’s Day, and you have more corned beef than you know what to do with. Instead of letting it sit in the fridge like a sad relic of yesterday’s feast, transform it into a mouthwatering chowder. creamy mashed potatoes This dish is not just about flavors; it’s about creating memories, bonding over bowls of creamy goodness, and savoring every spoonful as laughter fills the air.
Why You'll Love This Recipe
- This chowder offers an easy way to use up leftover corned beef while being incredibly flavorful
- Its creamy texture comforts the soul and pleases the eyes with vibrant colors
- You can customize it based on your pantry staples or preferences, making it versatile for any occasion
- Ideal for cozy family dinners or casual gatherings with friends
Everyone at the dinner table raved about how delicious this chowder was, leaving them wanting seconds and even thirds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Leftover Corned Beef: Use shredded or diced corned beef for maximum flavor; don’t be shy about using those meaty scraps.
- Cabbage: Look for fresh green cabbage; its crunch adds great texture and absorbs all those lovely flavors.
- Potatoes: I prefer Yukon Gold for their creaminess; they break down beautifully in soups. twice baked potato bites.
- Onion: A yellow onion works best here, providing sweetness when sautéed until translucent.
- Garlic: Fresh garlic cloves add depth; use at least three to ensure your chowder packs a punch.
- Chicken Broth: Choose low-sodium broth so you can control the saltiness while enhancing the soup’s flavor. For more inspiration, check out this Goulash Soup Recipe recipe.
- Cream: Heavy cream gives this chowder its rich texture; feel free to substitute with half-and-half if you’re feeling lighter.
- Spices (Thyme & Pepper): Dried thyme complements cabbage perfectly; black pepper gives it just enough kick without overwhelming.
- Butter: Unsalted butter enhances flavors as it coats each ingredient during cooking.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Start by gathering all your ingredients and chopping everything into bite-sized pieces. The smell of fresh garlic will only get better from here.
Sauté Aromatics: Melt 2 tablespoons of butter in a large pot over medium heat. Add chopped onions and minced garlic, stirring until fragrant—about 3 minutes until the onions are translucent.
Add Vegetables and Broth: Toss in diced potatoes and shredded cabbage. Pour in 4 cups of chicken broth, stirring gently to combine everything evenly while enjoying that enticing aroma.
Incorporate Corned Beef and Seasoning: Add your leftover corned beef along with dried thyme and freshly cracked black pepper. Let everything simmer together for about 20 minutes until potatoes are tender but still hold their shape.
Add Cream for Richness: Slowly stir in 1 cup of heavy cream, allowing it to mingle with all those wonderful flavors while bringing everything together into a velvety finish.
Taste and Adjust Seasoning: Before serving, take a moment to taste your creation! Adjust seasonings as needed—more pepper? A pinch of salt? Your taste buds will guide you!
Now you have a delightful bowl of Leftover Corned Beef and Cabbage Chowder ready to enjoy! Ladle it into bowls, garnish with fresh herbs if desired, and watch as everyone digs in for seconds (or thirds). roasted asparagus recipe
This recipe not only helps reduce food waste but also brings joy to your kitchen by turning leftovers into something extraordinary! Enjoy every last bite!
You Must Know
- Leftover corned beef and cabbage chowder is a delightful way to transform your leftovers into comfort food
- This creamy, hearty dish is perfect for chilly nights and will warm your soul
- Plus, it’s easy to make and absolutely delicious!
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add diced leftover corned beef. Next, toss in chopped cabbage and potatoes, allowing them to soften before pouring in broth and cream. This sequence maximizes flavor while ensuring even cooking. For more inspiration, check out this Slow Cooker Steak and Onions recipe.
Add Your Touch
Feel free to swap in vegetables like carrots or peas for added color and nutrition. Experiment with seasonings such as thyme or dill to elevate the flavor profile. Don’t hesitate to make this chowder your own!
Storing & Reheating
Store leftover corned beef and cabbage chowder in airtight containers in the fridge for up to three days. To reheat, warm gently on the stove over medium heat, stirring occasionally, until heated through.
Chef's Helpful Tips
- For the best chowder texture, use a mix of fresh and leftover vegetables
- Avoid overcooking the cabbage; it should stay slightly crunchy
- If you prefer a thicker consistency, blend part of the soup before serving for a creamy finish
It was one of those cold winter evenings when I discovered how magical leftover corned beef could be. My friends devoured the chowder, asking for seconds—what a rewarding moment in my kitchen!
FAQ
Can I use fresh corned beef instead of leftovers?
Yes, you can cook fresh corned beef specifically for this chowder recipe.
How spicy is this chowder?
This dish is mild; feel free to add hot sauce for extra heat.
Can I freeze leftover corned beef and cabbage chowder?
Yes, store it in freezer-safe containers for up to three months for later enjoyment!
Leftover Corned Beef and Cabbage Chowder
- Total Time: 45 minutes
- Yield: Serves approximately 6
Description
Leftover Corned Beef and Cabbage Chowder is a warm, comforting dish perfect for chilly days. This creamy chowder transforms your St. Patrick’s Day leftovers into a delicious meal that brings family and friends together. With tender corned beef, crunchy cabbage, and hearty potatoes simmered in a rich broth, every spoonful is a delightful reminder of festive gatherings. Easy to prepare and customizable, this chowder is sure to become a new favorite!
Ingredients
- 2 cups shredded leftover corned beef
- 2 cups chopped green cabbage
- 2 medium Yukon Gold potatoes, diced (about 1.5 cups)
- 1 medium yellow onion, chopped
- 3 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
Instructions
- Prepare your ingredients by chopping the onion, garlic, cabbage, and potatoes into bite-sized pieces.
- In a large pot over medium heat, melt the butter. Sauté onions and garlic until fragrant (about 3 minutes).
- Add diced potatoes and chopped cabbage; stir to combine.
- Pour in the chicken broth and bring to a simmer.
- Incorporate shredded corned beef, thyme, and pepper. Simmer for about 20 minutes or until potatoes are tender.
- Stir in heavy cream and adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 920mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg
