Cabbage and Corned Beef Chowder Recipe

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• cup all-purpose flour
• 1 teaspoon dill seed
• teaspoon tarragon leaves
• teaspoon ground black pepper
• 4 cups chicken broth
• 3 cups chopped cabbage
• 2 cups finely chopped deli corned beef
• 2 cups half-and-half
• 1 (8 ounce) package cream cheese
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

Step 1: In a large stockpot, melt butter with olive oil over medium heat. Add the chopped onion and garlic and cook, stirring frequently, until the onion softens slightly, about 5 minutes.

Step 2: Stir in flour, dill seed, tarragon leaves, and black pepper. Cook and stir until the flour is fully incorporated and the mixture becomes fragrant, about 3 minutes.

Step 3: Pour in the chicken broth, stirring until fully blended, which should take about 2-3 minutes.

Step 4: Add the chopped cabbage and corned beef to the pot. Stir occasionally and cook until the cabbage becomes tender, around 20 minutes.

Step 5: Stir in the half-and-half, continuing to cook just until the soup warms up, but make sure it doesnt reach a boil about 5 minutes.

Step 6: While the soup is heating, melt the cream cheese in a small saucepan over low heat. This should take 2-3 minutes until its completely creamy.

Step 7: In a small bowl, whisk together cornstarch and water until smooth. Stir this mixture into the melted cream cheese, ensuring its well combined.

Step 8: Slowly add the cream cheese mixture to the soup, stirring constantly over low heat until the cheese melts and the soup thickens, about 5 minutes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.