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Corned Beef and Cabbage Chowder From Leftovers

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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!  Creamy and flavorful corned beef stew is a meal you’ll look forward to every year! 

 

Corned beef and cabbage chowder in a brown bowl

 

Corned Beef and Cabbage Chowder

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! 

 

Corned Beef and Cabbage Chowder in a black sauce pan

 

Corned Beef Stew From Leftovers

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!

 

Three bowls of Corned Beef and Cabbage Chowder on a brown table

 

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Rich hearty Beef Stout Stew with potatoes, carrots and celery for a complete Irish main dish! The Foodie Affair

 

 

Yield: 4-6

Corned beef and Cabbage Chowder from Leftovers

Corned beef and Cabbage Chowder from Leftovers

A creamy and delicious corned beef stew made from the leftovers of a traditional Irish meal.

Ingredients

  • 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

Instructions

  • 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.

    • Notes

    This recipes gives you the option to use all leftovers or you can incorporate fresh ingredients. If you use leftovers add just to warm at the end of cooking time.

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1
    Amount Per Serving: Calories: 491Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 101mgSodium: 1191mgCarbohydrates: 46gFiber: 5gSugar: 6gProtein: 23g
    Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
    © Sandra @ The Foodie Affair

    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! #chowder #cornedbeef #stew #leftovers #thefoodieaffair

     

    Hugs Sandra Signature

     

    Reader Interactions

    Comments

    2. Bam's Kitchen

      I loved your corned beef and cabbage recipe but I love this creamy and rich soup even more. Mom’s are just amazing as they can find something almost like magic stone soup in the refrigerator. My parents went through the depression so they are very used to making use of everything.

      Reply

    3. Nicky

      This is a great idea. I will usually use leftover corned beef in hash, but this is a nice change. With the weather still being chilly, it will be great on cooler nights too

      Reply

    15. boJe

      Wonderful soup. Served with crusty bread and it was all we needed for dinner. What a great use of leftovers. So simple to make. My husband walked in from work and said ” something smells good”. I am lucky to be married to a man that enjoys a hearty soup for dinner.

      Reply

    18. Julie

      This soup is exactly the kind of foud that I grew up eating. There wasn’t any stigma in using leftovers and we sure don’t mind having amazing recipes like this one! I have a feeling I’ll be buying tons of corned beef this week!

      Reply

    19. michel

      This has all of the things I need in a good soup! Ive put everything on the grocery list so I can make it this week!

      Reply

    20. Deb

      What a wonderful story! Sometimes leftovers make the BEST meals! Love how you made such a wonderful soup. I can’t wait to give this a try with our St. Patrick’s Day Leftovers!!!

      Reply

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