This Creamy Potato and Corned Beef Chowder is tasty way to use up leftover corned beef! Comforting potato chowder with tons of corned beef!
Make sure you try our delicious Crock Pot Corned Beef! We like to make more than we need so we can make leftover recipes like this soup or Corned Beef Hash and Fried Eggs! Made Roasted Cabbage, too? You can use those leftovers in this soup recipe too!
Leftover Corned Beef Recipes
Leftovers. For some people leftovers are a problem, for us it’s the best part about cooking.
I can’t believe that there are actually people out there that don’t even eat leftovers – I mean like not at all. Is that crazy or is it just me? I mean, those people must really like cooking…
Here’s a few more leftover corned beef recipes you can try!
Or you can make this delicious Creamy Potato and Corned Beef Chowder.
The base for this soup recipe is like a baked potato chowder, but with shredded cabbage and corned beef.
If you have leftover cooked cabbage from St. Patrick’s Day you can throw that in here too. Don’t run out and buy more cabbage, it’s another great way to use up your leftovers!
For this soup recipe you are going to need about three heaping cups of corned beef so definitely plan ahead when you pick out the size of corned beef you’re going to be making for dinner.
So I guess as opposed to some people that don’t like leftovers, we actually make larger amounts of food so we have leftovers to make soup recipes like this one.
Also, if you really want to make this soup but don’t want to cook a whole corned beef you can head to your deli and have them slice some up on the thicker side for you.
Corned beef is something I’ve never gotten before at my deli counter, until I started making all these leftover corned beef recipes – and absolutely loving them.
I mean, sometimes you just don’t have a whole corned beef laying around, ready to cook. So take a few shortcuts!
We also had these sprouts leftover from our Corned Beef Irish Nachos so I thought they’d look good for garnish. Turns out they tasted pretty darn good in the soup, too so it worked out all around.
Garnish is another thing I’ve learned that really makes a difference in recipes. Even some chopped parsley or scallions can really make the flavor pop in your food, so try and get the garnish on there!
Grab a few beers and get a pot of this soup on the dinner table. We can keep on celebrating all weekend long!Print
Creamy Potato and Corned Beef Chowder
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
This comforting soup recipe is made with leftover corned beef, but you can also grab corned beef right from your deli!
1 tablespoon olive oil
1 cup diced onion
1 (14 ounce) bag coleslaw mix or shredded cabbage
3 lbs. russet potatoes, peeled and diced
6 cups chicken broth
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 cup heavy cream
3 cups diced leftover corned beef
Sprouts for garnish, optional
Heat the oil in a large soup pot over medium heat.
Add the onions and cabbage, cooking until the cabbage is wilted and the onions are soft, about 7-8 minutes.
Add the potatoes, chicken broth, salt, pepper, celery salt and garlic powder to the pot. Stir and bring to simmer for 30 minutes, covered.
Blend the soup using a stick blender, or let the soup cool and transfer to a regular blender. Blend until smooth.
Add the cream and corned beef, heat until warmed through and test for seasonings.
Garnish with sprouts if desired.
You can blend the soup but still leave some of the potatoes whole, it doesn’t have to be perfectly smooth.
- Category: Soup
- Method: Stove Top
- Cuisine: American
Keywords: chowder, soup recipe, leftover corned beef, comfort food, potato chowder
I ❤️ This recipe. The only thing i did was reduce the salt to one teaspoon because of the boullion broth i had to use and even then my father and brother thought it was too salty. Next time I’ll leave the salt out and only add it after its all cooked up if needed. The corned beef adds alot of salt depending on the cut and how it had been previously cooked. However – i really really love it and will buy bigger corned beefs now so i can make this the next day. Thanks for the recipe.
Your welcome – so glad you liked it! If you used boullion that would be considerably more salty than just chicken stock or broth, so yes you’d have to reduce the salt.
LEAVE IT TO THE IRISH…WASTE NOT WANT NOT. I USED HALF A HEAD OF CABBAGE, CHOPPED CELERY AND CARROTS AND “BABY” REDS QUARTERED. YUM. NO NEED TO PUREE. JUST EAT IT AS IS. I’M A FAN OF POTATOES AND CABBAGE JUST BOIILED TOGETHER ANYWAY.
That sounds perfect to me!
Made this last year and will be making it again with our leftover corned beef!
Sounds great, thanks for letting us know Peter!
Delicious! I added some shredded swiss cheese with green onion for garnish 😋
Delicious! Thanks Robin!
I love using all the cooked veggies & putting this together. We added onions, cabbage, potatoes & carrots from the crockpot veggies.
Sooo good!! Curious if you can freeze it with the cream base.
You’re right, cream based soups don’t freeze very well. Worst case, as opposed to wasting it if you have leftovers you can freeze and gently reheat on the stove top. Adding a little more cream or chicken broth will help bring the base back together. Glad you liked it!
If you make a rue and add a coffee creamer slurry instead of cream it will freeze and not break. I make the slurry with 1/2 cup creamer to a half gallon of water and add that to the hot rue. I do that with all my creamed soups. You can add milk or cream to make it a bit more rich if desired. I usually do.
Made it on a whim. Followed the recipe. Absolutely delicious!