There’s a magical moment when leftover corned beef and cabbage transforms into a soul-warming chowder. Imagine creamy, rich flavors swirling together, with tender morsels of beef and vibrant green cabbage dancing in your bowl. Creamy mashed potatoes for a side Each spoonful is like a cozy hug on a chilly day, inviting you to savor every bite.
I remember the first time I whipped up this delightful chowder after St. Patrick’s Day. My family was skeptical at first—how could leftover corned beef be anything but sad? But once they caught a whiff of that savory aroma bubbling away on the stove, their doubts vanished faster than the chowder itself. For more inspiration, check out this slow cooker pulled beef recipe.
Why You'll Love This Recipe
- This satisfying chowder is incredibly easy to prepare, making it perfect for busy weeknights
- The flavor profile is a comforting blend of creamy and savory goodness
- Its visual appeal is undeniable, with colorful ingredients creating an inviting dish
- This recipe is versatile enough to adapt to whatever leftovers you may have on hand
The last time I made this chowder, my friends couldn’t stop raving about it! Their bowls were empty before they even thought to ask for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Leftover Corned Beef: Use about 2 cups of shredded corned beef for the best flavor and texture.
- Cabbage: One small head of green cabbage adds crunch and freshness; chop it finely for even cooking. For more inspiration, check out this delicious cabbage rolls recipe.
- Potatoes: Use Yukon Gold or Russet potatoes; they provide creaminess as they break down in the chowder.
- Onion: A medium onion brings sweetness; sauté until translucent for enhanced flavor.
- Carrots: Two medium carrots add color and sweetness; chop them finely.
- Garlic: Use 3 cloves of minced garlic for a fragrant base that elevates the dish.
- Chicken Broth: About 4 cups of low-sodium chicken broth forms the savory foundation of your chowder.
- Heavy Cream: Add 1 cup to achieve that luscious creaminess that makes each spoonful irresistible.
- Thyme: Fresh thyme sprigs infuse earthiness; feel free to substitute dried if needed.
- Salt & Pepper: Season to taste; start with a pinch and adjust as needed! Roasted asparagus with goat cheese.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Begin by shredding your leftover corned beef into bite-sized pieces. Chop the cabbage, potatoes, onions, carrots, and garlic so everything is ready to go when you start cooking.
Sauté Vegetables: In a large pot over medium heat, add some olive oil and toss in the chopped onions and carrots. Sauté until they become soft and fragrant, about 5 minutes. The aroma will have everyone asking what’s cooking!
Add Garlic & Cabbage: Stir in minced garlic and chopped cabbage next. Cook until the cabbage wilts slightly, releasing its sweet scent into your kitchen—about 3-4 minutes should do it.
Add Potatoes & Broth: Toss in your chopped potatoes along with chicken broth. Bring everything to a gentle boil while stirring occasionally; let it simmer for about 15 minutes until the potatoes are fork-tender.
Add Corned Beef & Cream: Reduce heat to low before adding in the shredded corned beef and heavy cream. Stir gently until heated through—this step transforms everything into creamy bliss.
Season & Serve!: Finally, season with salt, pepper, and fresh thyme to taste. Ladle your chowder into bowls and watch as everyone dives in with delight!
Enjoy every spoonful of this hearty Leftover Corned Beef and Cabbage Chowder—it’s comfort food at its finest! Refreshing cabbage salad option.
You Must Know
- Leftover Corned Beef and Cabbage Chowder is a cozy dish that transforms simple ingredients into a hearty meal
- The rich aroma of simmering vegetables and spices will fill your kitchen, making it an inviting space for family and friends to gather
Perfecting the Cooking Process
Start by sautéing onions and carrots until soft, then add the corned beef and cabbage. Incorporate broth gradually for a creamy texture while stirring frequently.
Add Your Touch
Feel free to swap in different vegetables like potatoes or add a splash of cream for extra richness. Loaded potato bites for a twist Herbs like thyme can elevate the flavors beautifully.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave until heated through, stirring occasionally.
Chef's Helpful Tips
- To achieve the best flavor, use quality broth and let the chowder simmer longer
- Experiment with spices like paprika for an unexpected kick
- Remember, it’s all about balancing flavors to make every bite delightful!
Sharing this chowder recipe brings back fond memories of family gatherings where laughter echoed through the kitchen as we enjoyed bowls of warmth together.
FAQ
Can I use fresh corned beef instead of leftover?
Absolutely! Just cook it first before adding to the chowder for great flavor.
How can I make this chowder vegetarian?
Substitute corned beef with mushrooms and vegetable broth for a delicious vegetarian version.
What can I serve with this chowder?
Try pairing it with crusty bread or a fresh garden salad for a complete meal.
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 that transforms your St. Patrick’s Day leftovers into a creamy delight. This hearty chowder blends tender corned beef and vibrant cabbage with potatoes and aromatic vegetables, creating a fulfilling meal perfect for chilly evenings. Each spoonful offers rich flavors that will cozy up your kitchen, making it an instant family favorite.
Ingredients
- 2 cups shredded leftover corned beef
- 1 small head green cabbage, chopped
- 2 medium Yukon Gold or Russet potatoes, diced
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- Fresh thyme sprigs (or dried)
- Salt and pepper to taste
Instructions
- Prep your ingredients by shredding corned beef and chopping vegetables.
- In a large pot over medium heat, sauté onions and carrots in olive oil until soft (about 5 minutes).
- Add minced garlic and chopped cabbage; cook until cabbage wilts (3-4 minutes).
- Stir in diced potatoes and chicken broth. Bring to a gentle boil; simmer for about 15 minutes until potatoes are fork-tender.
- Reduce heat to low; add corned beef and heavy cream. Stir gently until heated through.
- Season with salt, pepper, and fresh thyme to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg
