How To Make Cabbage and Corned Beef Chowder
Have a satisfying bowl of this corned beef chowder in a rich and creamy sauce that’s made with broth and melted cream cheese.
Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic for about 5 minutes until onion is slightly softened.
Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir for about 3 minutes until flour is dissolved and fragrant.
Pour chicken broth over the onion mixture and stir for 2 to 3 minutes until blended.
Add cabbage and corned beef. Cook for about 20 minutes, stirring frequently until cabbage is tender.
Add half-and-half and cook for about 5 minutes just until the liquid is warm but not boiling.
Stir half-and-half into the pot; continue to cook for about 5 minutes just until the liquid is warm but not boiling.
Melt cream cheese over low heat in a saucepan for 2 to 3 minutes until creamy. Whisk cornstarch and water together in a bowl; stir into the cream cheese until smooth.
Stir cream cheese mixture into soup. Cook over low heat for about 5 minutes, stirring constantly until cheese melts and soup is thickened.
- Calories: 339.92kcal
- Fat: 26.37g
- Saturated Fat: 13.86g
- Trans Fat: 0.17g
- Monounsaturated Fat: 8.56g
- Polyunsaturated Fat: 1.37g
- Carbohydrates: 16.93g
- Fiber: 1.33g
- Sugar: 7.17g
- Protein: 9.80g
- Cholesterol: 76.31mg
- Sodium: 481.32mg
- Calcium: 122.49mg
- Potassium: 382.84mg
- Iron: 1.13mg
- Vitamin A: 201.87µg
- Vitamin C: 18.55mg
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