Grab 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!
Scale
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
