This Corned Beef and Cabbage Chowder is a delicious way to beat the chilly weather and use up any leftovers from your Saint Patrick’s Day feast!
I’m so excited to share this creamy and hearty chowder recipe with you. This filling soup is made from the Corned Beef and Cabbage that I slow cooked last week.
Do leftovers from meals you cook usually get buried in your refrigerator and long forgotten after the first meal? It definitely happens at our house! I really have to make an effort to not cook every night (who does that anyway?) and warm up what’s left for a second time at some point during the week.
This chowder really takes leftovers to another level! From a hearty meat and potatoes meal to a creamy belly warming soup! After indulging in this transformation you will be hoping there are leftovers from the leftovers!
My mother is the master of turning bland looking leftovers into a gourmet meal. I’ll never forget the way my husband raved about the meal she prepared when we brought our daughter home from the hospital (25 years ago)!
We were hungry and my mom said that she would make something for us. We don’t remember having much in the refrigerator and Alan offered to go to the grocery store.
Well, what he didn’t know and what I understand now is that you need to exercise the creative side of the brain to come up with a delicious meal using leftovers.
I can’t remember what we ate, but I do remember the absolute wide-eyed astonishment of Alan’s expression when he saw the meal she prepared. “We had that in our refrigerator?! No way! ” Haha – he still gets happy when bits and pieces of food get revamped into meals like this!
Corned beef and Cabbage Chowder
- 1 small onion, diced (about 1 cup)
- 3 celery stalks, diced
- 3 carrots, diced (fresh or leftovers)
- 3 red potatoes, cooked, peeled and diced
- 2 cups, corned beef, cooked and diced
- 1/4 head of cabbage sliced or about 3 cups (I used fresh)
- 2 cups beef broth
- 2 cups milk (2%)
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon dried thyme
- 2 bay leafs
- Melt the butter in a large pot over medium high. Add the diced onion, celery and carrots (if using fresh) and stir occasionally until the vegetables are slightly softened (about 5 minutes). Stir in the flour and cook for 1 minute. Slowly stir in beef broth and milk, bay leaves and thyme. Bring to a simmer and cook until it begins to thicken. Add diced potatoes, corned beef and cabbage. Simmer until warm 10-15 minutes.