Cabbage and Corned Beef Chowder
Description
This corned beef chowder with cabbage has all the ingredients needed for a hearty soup for St. Patrick's Day. Serve hot alongside Reuben sandwiches.
Ingredients
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3 tablespoons butter
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1 tablespoon olive oil
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1 onion, chopped
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4 cloves garlic, chopped
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1/4 cup all-purpose flour
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1 teaspoon dill seed
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1/2 teaspoon tarragon leaves
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1/4 teaspoon ground black pepper
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4 cups chicken broth
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3 cups chopped cabbage
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2 cups finely chopped deli corned beef
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2 cups half-and-half
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1 (8 ounce) package cream cheese
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2 tablespoons cornstarch
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2 tablespoons water
Directions
1
Melt butter with olive oil in a large stockpot over medium heat. Cook and stir onion and garlic in hot butter-oil until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
2
Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Stir in half-and-half and continue to cook just until soup is warm but not boiling, about 5 minutes.
3
Meanwhile, melt cream cheese in a small saucepan over low heat until creamy, 2 to 3 minutes. Whisk together cornstarch and water in a small bowl until smooth; stir into melted cream cheese until well combined.
4
Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.