Creamy Cabbage and Corned Beef Chowder

Follow our step-by-step guide on how to make Creamy Cabbage and Corned Beef Chowder.

1. Step 1

   Begin by heating a large stockpot over medium heat, where you’ll melt a delightful combination of butter and olive oil.

2. Step 2

   Once melted, toss in the chopped onion and garlic, allowing them to sauté until the onion becomes tender and translucent, which should take about five minutes.

3. Step 3

   Next, sprinkle in the flour, dill seed, tarragon leaves, and a dash of black pepper, stirring continuously for another three minutes until the mixture is fragrant and well-combined.

4. Step 4

   Gradually pour in the chicken broth, stirring until everything is harmoniously blended, which should take around two to three minutes.

5. Step 5

   Now, introduce the chopped cabbage and corned beef to the pot, stirring frequently as you let the cabbage soften, which will take approximately twenty minutes.

6. Step 6

   Once the cabbage is tender, lower the heat and gently stir in the half-and-half, warming the soup without letting it boil for about five minutes.

7. Step 7

   Meanwhile, in a separate small saucepan, melt the cream cheese over low heat until it reaches a creamy consistency, which should take two to three minutes.

8. Step 8

   In a small bowl, whisk together cornstarch and water until smooth, then incorporate this mixture into the melted cream cheese, ensuring it’s well blended.

9. Step 9

   Finally, add this creamy concoction to your soup, cooking over low heat while stirring constantly until the cheese melts and the soup thickens beautifully, which should take about five minutes.

10. Step 10

    Enjoy the rich, comforting flavors of your homemade soup!.