Skip to main content New this month
Get the Allrecipes magazine

Cabbage and Corned Beef Chowder

Rated as 4.62 out of 5 Stars

"This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 317 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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. 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. Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 317 calories; 25.1 g fat; 12.9 g carbohydrates; 11.1 g protein; 86 mg cholesterol; 1008 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 18
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I think this is an excellent recipe! I only gave it four stars because I altered it some. I thought for sure that I had a block of cream cheese, but alas! I did not. So, I mixed in a 6 oz. packa...

Most helpful critical review

doug really liked this, I thought it was too thick

Most helpful
Most positive
Least positive
Newest

I think this is an excellent recipe! I only gave it four stars because I altered it some. I thought for sure that I had a block of cream cheese, but alas! I did not. So, I mixed in a 6 oz. packa...

Used my leftovers from previous nights Crock-Pot corned beef dinner, and used this recipe as a guide. Made a huge pot of it, and literally not a single spoonful was left. So good! ( If it's too ...

I'll give it 4 stars since I haven't made it yet, but it sounds like 5 to me! Have the corned beef and cabbage, so can't wait to try it tonight!

I followed the recipe with the addition of baby carrots and baby red potatoes. I omitted the dill seed as I did not have any. I grated some swiss cheese to top it off.

Perfect as is. I chose to substitute heavy cream for half and half and only used 8oz for a slightly thicker and creamier chowder. Even my picky eater enjoyed this.

Yum, yum! Like other reviewers I too, used leftover corn beef! It was so good!

Made for the first time just as recipe stated. Sorry added extra onions and garlic. We took it to church gathering hoping to bring some home, did not happen. It is truly amazing and as my childr...

I will start off by saying I adjusted the recipe. I needed to use my left over corned beef and roasted cabbage. Since they were already cooked I added them at the end to warm up. I also added...

REALLY good! I had some leftover German cabbage. This soup was the perfect way to use it up. I agree with some reviewers that a rye crouton is in order here though. It is a VERY rich soup thoug...