This corned beef and cabbage chowder is a fabulous creamy soup your family will love. It makes use of a complete corned beef dinner, including carrots, potatoes, and cabbage. Cream of potato soup and some milk or cream make an easy preparation while giving it rich creaminess.
This easy crock pot soup is an excellent way to enjoy your corned beef dinner leftovers, and it's so quick to put together. Serve the chowder with hot baked rolls or biscuits for a great family meal.
The chowder is versatile as well. Leftover roast beef, lamb, or pork dinner will work, too. For vegetables, rutabaga, whole kernel corn, and parsnips are just a few good possibilities.
- 1 to 1 1/2 cups leftover corned beef (diced)
- 2 cups leftover potatoes (diced)
- 1 cup leftover carrots (diced)
- 1 cup leftover cabbage (diced)
- 1/2 cup onion (finely chopped)
- 1 cup chicken stock
- 2 (10 3/4-ounce) cans cream of potato soup
- 1 cup half-and-half (or light cream or whole milk)
- Dash of salt and pepper, to taste
- Optional: more half-and-half, cream, or milk
Gather the ingredients.
Dice the corned beef, potatoes, carrots, and cabbage. Chop the onions finely.
In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup.
Cover and cook on low for 4 to 5 hours, stirring about halfway through cooking.
Add 1 cup of half-and-half or light cream. Stir to blend and then add salt and pepper, to taste.
Cover the pot and cook for about 20 to 25 minutes longer, or until hot. Add more milk or more half-and-half to thin slightly, if necessary.
If you don't have leftover potatoes and carrots, use frozen or fresh boiled carrots and boiled potatoes, or use diced canned potatoes.
Condensed soups are often called for in slow cooker dishes, and there is a reason for that. A basic white sauce made with milk would break down and curdle over the long cooking period, while the condensed soup stays smooth and creamy. If you want to get around that, cook the soup with the chicken stock. Make about 3 cups of thick white sauce and add it to the soup near the end of the cooking time along with the cream.
For speedier cooking, prepare the soup on the stovetop. Combine the corned beef, vegetables, broth, and potato soup in a large saucepan. Bring to a simmer. Cover the pan and simmer for about 20 minutes. Add the cream and seasonings and continue cooking for about 5 minutes, or until hot.
No leftover corned beef? Have your local deli slice about 12 to 16 ounces of corned beef about 1/4-inch thick. Dice it and add it to the crock pot.