Creamy Corned Beef and Cabbage Soup – Delicious, smooth. Corned beef, potatoes cabbage makes perfect use of leftovers. One of the best chowder recipes I’ve made!
So it’s that time of year where we all go crazy and make recipes liked corned beef and cabbage simply because it’s a tradition. OK> Show of hands. How many of you are guilty of making something out of habit or tradition simply because it’s what you have always done? Or because it’s what everyone else does. So it must be done.
Example #1: You hate Elf on the Shelf. You despise the fact that you’re bribing your kids and that you’re constantly trying to come up with new mischievous ways to pull this off. But you do it because it’s what Moms do.
Example #2: You hate crowds but everyone must take their kids to Disney World. I mean it’s magical for crying out loud. I’ll be the worst parent ever if I never take my kids there.
Example #3. You hate corned beef and cabbage. Eww. But it’s St. Patricks day so you just roll with the punches and go with it.
Disclaimer: I’m only guilty of number 3 and I don’t really hate it. I’ve never done Elf on the Shelf and we’ve never been to Disney World. Don’t know that either will ever happen.
Well, I’m here to tell you that I’m not a huge fan of corned beef and cabbage. I mean…it’s alright. But it would never be on my menu plan more than once a year. Well….that was until last week when I made this soup. I’m not joking with you friends. This soup is amazing. I had seconds and I wanted thirds. But I can’t because it’s made with half and half. And we all know what that can do to the waistline if not eaten in moderation.
So now I’m here to tell you that Corned Beef and Cabbage will be on the menu many more times just so I can make this soup with the leftovers. I’ve got a great plan in mind. My husband loves corned beef and cabbage. I know. So weird. And I love this soup. So I’ll make two meals. He gets the first. I get the second. It’s a total win-win situation.
I know right now that you are thinking I’m a genius. So I just said it and now you won’t have to. 🙂
Til we meet and eat again,
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To make this recipe well:
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 Tablespoons butter
- ¼ cup all purpose flour
- 2 cups half and half cream
- 2 cups chicken broth or leftover broth from corned beef
- 2 cups leftover corned beef
- 2 large potatoes, peeled and cubed
- 2 cups cabbage
- 1 cup Swiss, cheese shredded, optional
- salt and pepper to taste
- In a Dutch oven or large saucepan, saute onion and celery in butter until tender. Sprinkle with flour and stir. Mixture will be thick and lumpy. Slowly pour in broth. Continue to stir. Add potatoes, cabbage and corned beef. Cover and cook about 15 minutes. Stir in half and half. Cook until heated through, about 5-10 more minutes. Stir in cheese, optional. Season with salt and pepper. Cook until warm and cheese is melted.
If you don't have leftovers you can substitute corned beef lunch meat.
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