Cabbage and Corned Beef Chowder

Description

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.

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

Instructions

1. Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened
2. about 5 minutes. Add flour
3. dill seed
4. tarragon leaves
5. and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant
6. about 3 minutes.
7. Pour chicken broth over onion mixture and stir until blended
8. 2 to 3 minutes. Add cabbage and corned beef; cook
9. stirring frequently
10. until cabbage is tender
11. about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling
12. about 5 minutes.
13. Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling
14. about 5 minutes.
15. Melt cream cheese over low heat in a saucepan until creamy
16. 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
17. stirring constantly
18. until cheese melts and soup is thickened
19. about 5 minutes.

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Servings: 8