Cabbage and Corned Beef Chowder


  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1onion, 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
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.

  • Step 4

    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.

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