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Soul-Warming Corned Beef and Cabbage Chowder

A hearty and comforting chowder featuring tender corned beef, cabbage, and potatoes in a creamy broth. Perfect for a chilly evening!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish-American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1 pound cooked corned beef, diced
  • 1 medium head cabbage, shredded
  • 1 pound potatoes, peeled and cubed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream (optional)
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Pour in chicken broth and bring to a simmer.
  4. Add diced corned beef, shredded cabbage, cubed potatoes, thyme, and pepper.
  5. Simmer for 15-20 minutes, or until potatoes are tender.
  6. Stir in heavy cream (if using) and heat through.
  7. Serve hot, garnished with fresh parsley.

Notes

For a thicker chowder, mash some of the potatoes before serving.