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
Scale
- 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