Irish Potato and Corned Beef Chowder

Potatoes, cabbage, and a few spoonfuls of diced corned beef simmer into a smooth, hearty soup finished with a little cream. It’s straightforward, filling, and exactly what’s expected from an Irish kitchen.

How to Make Irish Potato Chowder with Corned Beef

Heat olive oil in a large soup pot over medium heat.

Add the onion and shredded cabbage. Cook for about 8 minutes, stirring often, until softened and lightly golden.

Add the diced potatoes, chicken broth, salt, pepper, celery salt, and garlic powder. Stir to combine.

Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, until the potatoes are tender.

Using an immersion blender, puree the soup until smooth (or leave slightly chunky if preferred).

Stir in the heavy cream and diced corned beef. Simmer gently for 5 minutes to warm through.

Taste and adjust seasoning if needed.

Serve hot, garnished with fresh sprouts or chopped parsley.

Recipe Notes

Leftover corned beef from a traditional Irish dinner works perfectly here.

If you prefer a chunkier chowder, only blend half the soup and mix it back in.

Substitute vegetable broth and omit corned beef for a vegetarian variation.

The chowder thickens as it cools, add a little broth when reheating.

Freezes well for up to 2 months.

FAQ – Irish Potato Chowder

Can I use red potatoes instead of russets?
Yes, but russets break down slightly, giving a creamier texture. Red potatoes will yield a chunkier soup.

How do I thicken the chowder further?
Let it simmer uncovered for 10 extra minutes or add a tablespoon of cornstarch mixed with water.

Can I make this ahead of time?
Absolutely. It tastes even better the next day as the flavors develop.

What can I use instead of heavy cream?
Half-and-half or whole milk works, though the soup will be lighter.

What can I serve with this chowder?
Crusty soda bread or a simple green salad complements it nicely.

Irish Potato and Corned Beef Chowder

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Honest Cooking
• Total Time: 53 minutes
• Yield: Serves 6
• Diet: Omnivore

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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.

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Heat the oil in a large soup pot over medium heat.
2. Add the onions and cabbage and cook until softened, about 8 minutes.
3. Add the potatoes, seasonings, and chicken broth; stir.
4. Cover and simmer for 30 minutes.
5. With an immersion blender, puree the soup until smooth, or until desired consistency.
6. Pour in the cream and corned beef; stir to combine.
7. 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

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