Creamy Potato and Corned Beef Chowder
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Creamy Potato and Corned Beef Chowder
Category
Soups and Breads
Ingredients
- 1 tablespoon Fustini's Delicate SELECT olive oil
- 1 cup diced onion
- 2-3 cups shredded cabbage
- 3 lbs. russet potatoes, peeled and diced
- 6 cups chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 cup heavy cream
- 3 cups diced leftover corned beef
- Sprouts for garnish, optional
Ingredients
Directions
- Heat the oil in a large soup pot over medium heat. Add the onions and cabbage, cooking until the cabbage is wilted and the onions are soft, about 7-8 minutes. Add the potatoes, chicken broth, salt, pepper, celery salt and garlic powder to the pot. Stir and bring to simmer for 30 minutes, covered.
- Blend the soup using a stick blender, or let the soup cool and transfer to a regular blender. Blend until smooth. Add the cream and corned beef, heat until warmed through and taste for seasonings. Garnish with sprouts if desired.
Recipe Note
You can leave some potatoes chunky for texture unless you prefer smooth chowder. Adapted from