Description
Hearty and flavorful, this Irish-inspired chowder is perfect for a chilly evening. Creamy potatoes and tender corned beef make it a satisfying meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion
- 1 bag (397 g) Coleslaw mix or shredded cabbage
- 3 lbs (1361 g) russet potatoes
- 6 cups (1419 ml) chicken broth
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 cups (237 ml) heavy cream
- 3 cups (710 ml) diced leftover corned beef
- Sprouts
Instructions
- Heat the oil in a large soup pot over medium heat.
- Add the onions and cabbage and cook until softened, about 8 minutes.
- Add the potatoes, seasonings, and chicken broth; stir.
- Cover and simmer for 30 minutes.
- With an immersion blender, puree the soup until smooth, or until desired consistency.
- Pour in the cream and corned beef; stir to combine.
- Serve. Garnish with sprouts if desired.
Notes
- For richer flavor, use beef broth instead of chicken broth.
- To make this a vegetarian chowder, omit the corned beef and add 1 cup of cooked lentils or beans.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 4
- Protein: 20
- Cholesterol: 60