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Cabbage and Corned Beef Chowder Popular Recipes

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Cabbage and Corned Beef Chowder

"This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker."

Ingredients :

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

Instructions :

Prep : 10M Cook : 8M Ready in : 55M
  • Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic 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.
  • 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. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
  • Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
  • Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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