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a bowl containing prepared chowder, overhead view.
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5 from 1 vote

Leftover Corned Beef and Cabbage Chowder

The day after St. Patrick's Day is the perfect time to serve this leftover corned beef chowder.
Prep Time5 minutes
Cook Time17 minutes
Total Time22 minutes
Course: Main Course
Cuisine: American
Keyword: beef, chowder, leftovers, St. Patrick's Day
Servings: 4
Calories: 377kcal
Author: foodyschmoody

Ingredients

  • 2 Cups leftover diced corned beef
  • 2 Cups leftover accompanying vegetables potatoes, cabbage, carrots diced
  • ½ large onion diced
  • ½ Cup chicken broth
  • ½ Cup leftover cooking liquid or increase broth to 1 full cup
  • 1 can condensed cream of mushroom soup or cream of potato soup
  • ½ teaspoon dried thyme
  • 1 Cup whole milk or cream
  • salt and pepper to taste

Instructions

  • In a large saucepan over medium-high heat, add corned beef, vegetables, onion, chicken broth, cooking liquid, cream of mushroom soup and dried thyme over medium heat and stir to combine.
  • Bring to a bubble and then reduce heat to a simmer. Cover and simmer 10 to 15 minutes.
  • Add milk, salt and pepper and simmer uncovered 15 minutes.
  • Optional, garnish with sliced green onions.

Nutrition

Calories: 377kcal | Carbohydrates: 21g | Protein: 24g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 76mg | Sodium: 2120mg | Potassium: 822mg | Fiber: 4g | Sugar: 7g | Vitamin A: 105IU | Vitamin C: 45mg | Calcium: 118mg | Iron: 3mg