Cabbage and Corned Beef Chowder

This corned beef chowder with cabbage has all the ingredients needed for a hearty soup for St. Patrick's Day. Serve hot alongside Reuben sandwiches.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 309 Calories

Ingredients

• 2 tablespoons water
• 3 tablespoons butter
• 2 tablespoons cornstarch
• 1 (8 ounce) package cream cheese
• 2 cups half-and-half
• 1 onion, chopped
• 1 tablespoon olive oil
• 4 cups chicken broth
• 4 cloves garlic, chopped
• 1 teaspoon dill seed
• 3 cups chopped cabbage
• 2 cups finely chopped deli corned beef
• 0.25 teaspoon ground black pepper
• 0.25 cup all-purpose flour
• 0.5 teaspoon tarragon leaves

Recipe Instructions

Step 1

Melt butter with olive oil in a large stockpot over medium heat. Cook and stir onion and garlic in hot butter-oil until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.

Step 2

Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Stir in half-and-half and continue to cook just until soup is warm but not boiling, about 5 minutes.

Step 3

Meanwhile, melt cream cheese in a small saucepan over low heat until creamy, 2 to 3 minutes. Whisk together cornstarch and water in a small bowl until smooth; stir into melted cream cheese until well combined.

Step 4

Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.