Name: Cabbage and Corned Beef Chowder
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Butter - 3 tablespoons; Olive oil - 1 tablespoon; Onion, chopped - 1; Garlic, chopped - 4 cloves; All-purpose flour - ¼ cup; Dill seed - 1 teaspoon; Tarragon leaves - ½ teaspoon; Ground black pepper - ¼ teaspoon; Chicken broth - 4 cups; Chopped cabbage - 3 cups; Finely chopped deli corned beef - 2 cups; Half-and-half - 2 cups; Cream cheese - 1 (8 ounce) package; Cornstarch - 2 tablespoons; Water - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cabbage and Corned Beef Chowder

1. Butter - 3 tablespoons

2. Olive oil - 1 tablespoon

3. Onion, chopped - 1

4. Garlic, chopped - 4 cloves

5. All-purpose flour - ¼ cup

6. Dill seed - 1 teaspoon

7. Tarragon leaves - ½ teaspoon

8. Ground black pepper - ¼ teaspoon

9. Chicken broth - 4 cups

10. Chopped cabbage - 3 cups

11. Finely chopped deli corned beef - 2 cups

12. Half-and-half - 2 cups

13. Cream cheese - 1 (8 ounce) package

14. Cornstarch - 2 tablespoons

15. Water - 2 tablespoons

How to cook deliciously - Cabbage and Corned Beef Chowder

1. Stage

Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic 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. Stage

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. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.

3. Stage

Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.

4. Stage

Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.