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
Scale
- 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