This Corned Beef and Potato Chowder is a delicious way to use up leftover corned beef! Comforting potato chowder with tons of corned beef, tender potatoes and cream. No leftover corned beef? No problem. Head to the deli counter and grab some!
Make sure you start with 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 some Roasted Cabbage, too? You can use those leftovers in this soup recipe too!
Why You’ll Love This Corned Beef and Potato Chowder
Leftovers. For some people leftovers are a problem, for us it’s the best part about cooking! This Corned Beef and Potato Chowder is on of our favorite leftover recipes. It’s creamy and comforting and super hearty.
The best part about this potato chowder is that you don’t have to wait for St. Patrick’s Day leftovers to make it. If you don’t have any leftover corned beef you can buy some right at the deli counter at the grocery store.
How To Make
We’ll go over some basic steps here with easy to follow photos. Scroll down to the recipe card below for complete instructions.
- Step 1: 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.
- Step 2: Add the potatoes, chicken broth, salt, pepper, celery salt and garlic powder to the pot. Stir and bring to simmer for 30 minutes, covered.
- Step 3: 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, stir and heat until warmed through and then taste for seasonings.
Variations
Even if you don’t like corned beef, you can still make this chowder recipe. Swap out baked ham instead, or even leave the meat out for a vegetarian meal.
You can add lots of vegetables in this chowder, too. Peas, carrots and spinach would all be good. Chopped broccoli or asparagus tips would also work well.
Store and Reheat
Store leftover chowder in an air tight container in the refrigerator. How long this soup will keep depends on how long you’ve had your leftover corned beef hanging around. Corned beef will last 3 – 4 days in the refrigerator, so if you’re making this soup on day 2, you’ve only got another day to go.
However, you can plan ahead by freezing your corned beef leftovers, too. That way you can get a full 3 – 4 days out of this potato chowder after making it.
Reheating this soup Corned Beef and Potato Chowder is as easy a placing a bowl in the microwave and heating until warmed through. Of course, you can also warm up a bowl in a pot on the stove.
More Leftover Corned Beef Recipes To Try
- Corned Beef Stuffed Mushrooms
- Corned Beef Tater Tots
- Irish Nachos
- Reuben Fritters
- Corned Beef Stuffed Potatoes
- Corned Beef Hash
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Corned Beef and Potato Chowder
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeGrab your leftover corned beef and make this creamy and comforting Corned Beef and Potato Chowder! No leftovers? No problem, just head to your deli counter and buy some there!
Ingredients
- 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 or chives for garnish, optional
Instructions
- 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, stir and heat until warmed through and then test for seasonings.
- Garnish with sprouts or chives if desired.
- Category: Soup
- Method: Stove Top
- Cuisine: American
Absolutely Incredible!!! LOVED your simple base seasonings. I didn’t use onion or cole slaw mix as I had cooked potatoes, carrots and cabbage to use that I boiled from the night before. I also didn’t blend it because I wanted it to be a super chunky hearty chowder. I added a pound of mashed potatoes, microwaved a stick of butter and combined it with 8 tablespoons of flour to make a roux to put in. Thickened up so well. My picky 9 year old loved it and I couldn’t stop eating it!
So glad you all liked it, thanks so much for letting us know!
I’m eating my second bowl of this chowder. Just moments before writing this review I reviewed the recipe the recipe, only to discover that I failed to include the cabbage/cole slaw. Oops my mistake. The soup is fabulous for taste and using the left over corned beef. Although I did not use the heavy cream instead I put in half and half. I also failed to add the celery bc I didn’t have any sort of celery at all. I did add Gruyère cheese on my first bowl. Second had no cheese at all. I will certainly make this again bc the flavor is unusual top quality. I’d recommend this soup to anyone that appreciates Ruben sandwiches.
Made it on a whim. Followed the recipe. Absolutely delicious!
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.
Delicious! I added some shredded swiss cheese with green onion for garnish 😋
Delicious! Thanks Robin!
Made this last year and will be making it again with our leftover corned beef!
Sounds great, thanks for letting us know Peter!
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!
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.
Amazing taste and great use of St Paddy’s day leftovers.