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Corned Beef and Cabbage Chowder

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
8 servings
Lunch Dinner Irish
Corned Beef and Cabbage Chowder
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
1
Heat the butter and olive oil in a large cooking vessel over medium warmth, stirring occasionally.
2
Sauté sliced onions and minced garlic in the hot butter-oil mixture until they begin to soften, taking around 5 minutes.
3
Add a blend of flour, dried dill seeds, chopped fresh tarragon leaves, and ground black pepper to the cooked onions; stir continuously until the flour has dissolved and releases a pleasant aroma, approximately 3 minutes.
4
Pour chicken broth over the onion mixture and stir until well combined, allowing it to blend for 2 to 3 minutes.
5
Add shredded cabbage and cooked corned beef to the pot; cook, stirring frequently, until the cabbage is tender, approximately 20 minutes.
6
Stir in half-and-half and continue to cook just until the soup reaches a warm but not boiling temperature, around 5 minutes.
7
In a separate saucepan, melt cream cheese over low heat until it reaches a smooth and creamy consistency, about 2 to 3 minutes.
8
Whisk together cornstarch and water in a small bowl until it forms a smooth paste; stir this mixture into the melted cream cheese until well combined.
9
Stir the cream cheese mixture into the soup; cook over low heat, stirring constantly, until the cheese has melted and the soup has thickened to your liking, approximately 5 minutes.