There’s something magical about Leftover Corned Beef and Cabbage Chowder. Imagine a creamy, hearty pot of goodness, filled to the brim with tender corned beef, vibrant cabbage, and potatoes that practically beg for a spoonful. refreshing apple cabbage salad The aroma wafting from the pot is enough to make anyone’s mouth water, promising a flavor experience that warms both the heart and soul.
This chowder isn’t just a recipe; it’s a celebration of comfort food at its finest. Perfect for those chilly nights when you want to feel cozy and satisfied, this dish brings back memories of family gatherings where laughter was plentiful and seconds were definitely encouraged. Let’s dive into this delightful dish that transforms your leftovers into something extraordinary.
Why You'll Love This Recipe
- This chowder is incredibly easy to prepare, making it perfect for busy weeknights
- The creamy texture and savory flavors are sure to impress everyone at the table
- Not only is it visually appealing with its colorful ingredients, but it’s also versatile enough to adapt based on what you have on hand
- Enjoy it as a main course or a hearty side dish any time of the year
I still remember the first time I made this chowder; my family finished it in record time and begged for more!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Leftover Corned Beef: Use finely chopped corned beef from your St. Patrick’s Day feast or any other occasion; it adds rich flavor.
- Cabbage: Fresh green cabbage works best; make sure it’s crisp for optimal texture in the chowder.
- Potatoes: Yukon Gold or Russets provide a creamy base; peel them for smoother consistency. creamy mashed potato casserole.
- Carrots: Sweet and colorful, diced carrots add depth to the chowder’s flavor profile.
- Onion: Use yellow or white onion for sweetness; sauté until translucent to release maximum flavor.
- Garlic: Fresh garlic cloves elevate the taste; chop finely to enhance the aromatic experience.
- Chicken Broth: Opt for low-sodium broth so you can control the saltiness; it forms the chowder’s base.
- Cream: Heavy cream creates that luscious texture; substitute with half-and-half if you prefer a lighter option.
- Salt & Pepper: Basic seasonings are essential; adjust according to your taste preferences.
- Thyme & Bay Leaf: Fresh or dried thyme enhances herbal notes while bay leaves infuse subtle depth.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Sautéing Aromatics: Start by heating a large pot over medium heat. Add some olive oil until shimmering before tossing in chopped onions and garlic. Sauté until they turn golden brown and fragrant, about 5 minutes.
Add Vegetables: Once your onions are ready, add diced carrots and potatoes to the pot. twice baked potato bites Stir them well so they soak up all those lovely aromatics while cooking for another 5 minutes.
Toss in Cabbage and Corned Beef: Reduce heat slightly before adding shredded cabbage and chopped leftover corned beef. Stir everything together until the cabbage wilts down, which takes around 3-4 minutes. For more inspiration, check out this Instant Pot Shredded Beef recipe.
Pour in Broth and Seasonings : Add chicken broth along with thyme and bay leaf while bringing everything to a gentle simmer. Cook uncovered for about 20 minutes until potatoes are fork-tender.
Add Creamy Goodness : Finally, stir in heavy cream and let your chowder simmer on low heat for an additional 5 minutes while adjusting seasoning with salt and pepper as desired.
Enjoy diving into this incredible bowl of Leftover Corned Beef and Cabbage Chowder! It’s not just food; it’s comfort served warm with a side of nostalgia! For more inspiration, check out this Beef and Cheese Manicotti recipe.
You Must Know
- Leftover Corned Beef and Cabbage Chowder is a delightful way to repurpose your St
- Patrick’s Day feast
- The creamy texture and rich flavors make it a cozy comfort food for any day of the week
- Plus, it’s easy to whip up, making weeknight dinners a breeze
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add diced potatoes and corned beef for flavor. Gradually stir in broth and cabbage, letting them simmer for a creamy finish.
Add Your Touch
Feel free to swap out vegetables based on what you have. Swap cream with milk for a lighter version or add some cheese for extra richness. roasted asparagus with goat cheese.
Storing & Reheating
Store leftover chowder in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, stirring occasionally.
Chef's Helpful Tips
- Ensure your potatoes are well-cooked before adding the cream; this creates a deliciously creamy texture
- Avoid overcooking cabbage to maintain its vibrant color and crunch
- Taste as you go; seasoning can elevate flavors significantly!
Sharing this chowder recipe reminds me of my friend Sarah; she once brought her leftover corned beef to my housewarming party, and we ended up creating this magic together!
FAQ
Can I freeze Leftover Corned Beef and Cabbage Chowder?
Yes, you can freeze it for up to three months; just thaw before reheating.
What other vegetables work well in this chowder?
Carrots, peas, or celery can add extra flavor and texture to your chowder.
Is this recipe suitable for meal prep?
Absolutely! It stores well and tastes even better after the flavors meld overnight.
Leftover Corned Beef and Cabbage Chowder
- Total Time: 45 minutes
- Yield: Serves 6
Description
Leftover Corned Beef and Cabbage Chowder is a cozy, creamy dish that transforms your holiday leftovers into a hearty meal. Packed with tender corned beef, fresh cabbage, and flavorful potatoes, this chowder is perfect for chilly nights when comfort food is a must. With its rich textures and savory aroma, this delightful dish will warm your heart and soul, making it an instant family favorite.
Ingredients
- 2 cups leftover corned beef, finely chopped
- 2 cups green cabbage, shredded
- 2 cups Yukon Gold potatoes, peeled and diced
- 1 cup carrots, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- In a large pot over medium heat, add olive oil. Sauté onions and garlic until golden brown (about 5 minutes).
- Stir in diced carrots and potatoes; cook for another 5 minutes.
- Add shredded cabbage and chopped corned beef; mix well until the cabbage wilts (3-4 minutes).
- Pour in chicken broth along with thyme and bay leaf. Bring to a simmer and cook uncovered for about 20 minutes or until potatoes are fork-tender.
- Stir in heavy cream; adjust seasoning with salt and pepper as needed. Simmer on low for an additional 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 305
- Sugar: 4g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 57mg
