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
Scale
- 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