Cabbage and Corned Beef Chowder recipe
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Ingredients
- 3 tablespoons butter 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, chopped ¼ cup all-purpose flour 1 teaspoon dill seed ½ teaspoon tarragon leaves ¼ 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
Nutrition Info
- 309.2 caloriescarbohydrate: 12.4 gcholesterol: 83.2 mgfat: 24.8 gfiber: 1.3 gprotein: 10.6 gsaturatedFat: 14.3 gservingSize: -sodium: 528.2 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Cabbage and Corned Beef Chowder
Directions
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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.
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.
Stir half-and-half into the pot, continue to cook just until liquid is warm but not boiling, about 5 minutes.
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.