This corned beef and cabbage chowder is a fabulous creamy soup your family will love. It makes use of the whole corned beef dinner, including carrots, potatoes, and cabbage. Cream of potato soup and some milk or cream make it rich and creamy.
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. If you don't care for a creamy chowder, take a look at this corned beef, barley,and cabbage soup.
- 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 (chopped)
- 1 cup chicken broth
- 2 cans (10 3/4 ounces each) cream of potato soup
- 1 cup half-and-half or whole milk
- Dash of salt and pepper, to taste
- Optional: more half-and-half or milk
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 and salt and pepper, to taste.
Cover and cook for about 25 minutes longer, 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.
"Great Taste With Simple Ingredients - This is a big hit at my place for friends and family. I love recipes like these; no fancy ingredients but a great taste. A favorite after outdoors activity or coming home late and hungry! Very highly recommended!" — C.R.
"Great Winter Soup - Really a nice way to enjoy a classic dish. Easy to make and easy to eat with a good bread, glass of table red." — M.M.
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