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Corned Beef and Cabbage Chowder

  • 40minutes

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Source: busycooks.about.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 1 tablespoon olive oil

  3. 1 onion, chopped

  4. 4 cloves garlic, minced

  5. 2 carrots, sliced

  6. 4 stalks celery, chopped

  7. 1/4 cup flour

  8. 1 teaspoon dried dill seed (NOT dill weed)

  9. 1/2 teaspoon dried tarragon leaves

  10. 1/4 teaspoon pepper

  11. 4 cups beef broth

  12. 3 cups chopped red cabbage

  13. 2 cups finely chopped corned beef

  14. 2 cups light cream

  15. 2 tablespoons cornstarch

  16. 2 cups shredded Swiss cheese

  17. 2 cups rye croutons

Instructions Jump to Ingredients ↑

  1. In large soup pot, melt butter with olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes. Add carrots; cook and stir for 2 minutes longer. Then add celery; cook another 2 minutes.

  2. Sprinkle flour, dill seed, tarragon, and pepper into pot. Cook and stir for 3 minutes. Then add beef broth; stir until blended.

  3. Add cabbage and corned beef. Cook, stirring frequently, for 20 minutes until cabbage is tender. Add cream and heat, but do not boil.

  4. Toss cornstarch with Swiss cheese and add to soup. Cook over low heat, stirring constantly, until cheese melts and soup is thickened. Serve with rye croutons. Serves 8

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