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!
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Creamy Corned Beef and Cabbage Soup

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 6 servings
Author: Melanie - Carmel Moments


  • 1 small onion diced
  • 2 stalks celery chopped
  • 2 Tablespoons butter
  • 1/4 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.


This recipe uses leftovers from corned Beef and cabbage meal.
If you don't have leftovers you can substitute corned beef lunch meat.