Bonnies Corned Beef Chowder Recipes

CABBAGE AND CORNED BEEF CHOWDER

Cabbage and Corned Beef Chowder image

This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.

Provided by HomerSoda

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g

GRANDMOTHER'S CHOWDER

Grandmother's Chowder image

Nothing can compare to homemade soup, especially when this is the delicious result! Winter days seem a little warmer when I prepare this savory chowder. -Dulyse Molnar, Oswego, New York

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 medium onion, chopped
12 medium potatoes, peeled and cubed
3 cups water
Salt and pepper to taste
2 cups whole milk
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons dried parsley flakes
1 cup sour cream

Steps:

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.

Nutrition Facts : Calories 275 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 142mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.

CABBAGE AND CORNED BEEF CHOWDER

Cabbage and Corned Beef Chowder image

This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.

Provided by HomerSoda

Categories Cream Soups

Time 55m

Yield 8

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g

BEEF AND BACON CHOWDER

Beef and Bacon Chowder image

My mother discovered this recipe while I was still a child, and we loved it! To save time, I sometimes cook the carrots and potatoes in the microwave. Either way, this chowder is perfect for a family supper and special enough for company.-Marilyn Yost, Livingston, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

12 bacon strips, cut into 1-inch pieces
1 pound ground beef
2 to 3 cups diced celery
1/2 cup diced onion
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
4 cups milk
3 to 4 cups diced peeled potatoes, cooked and drained
2 cups sliced fresh carrots, cooked and drained
2 teaspoons salt
1 teaspoon pepper
Minced fresh parsley

Steps:

In a large skillet, cook bacon until crisp; pour off drippings and remove bacon to paper towel to drain. , In the same skillet, cook the beef, celery and onion over medium heat until the meat is no longer pink and the vegetables are tender; drain. Add the soup, milk, potatoes, carrots, salt, pepper and reserved bacon. Bring to a boil. Reduce heat; cover and simmer until heated through. Garnish with parsley.

Nutrition Facts : Calories 214 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 764mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.

SLOW COOKER CORNED BEEF AND CABBAGE CHOWDER

Slow Cooker Corned Beef and Cabbage Chowder image

This easy crockpot soup is a delicious way to enjoy corned beef dinner leftovers, and it's so quick to put together. Serve this chowder with hot baked rolls or biscuits for a great family meal. From about.com.

Provided by Pinay0618

Categories Chowders

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 -1 1/2 cup leftover diced corned beef
2 cups leftover diced potatoes
1 cup leftover diced carrot
1 cup leftover diced cabbage
1/2 cup chopped onion
1 cup chicken broth
2 (10 3/4 ounce) cans cream of potato soup
1 cup half-and-half or 1 cup whole milk
salt and pepper, to taste
more half-and-half (optional) or milk (optional)

Steps:

In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired.