Creamy Potato and Corned Beef Chowder
Creamy Potato and Corned Beef Chowder
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
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.
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