I love good chowder-they are filling and flavorful. Corned Beef and Cabbage Chowder with Beer is a great recipe if you have leftover corned beef (which is laughable because why would you have leftover corned beef? It’s corned beef! There is never any leftovers!).
I used some corned beef that had previously been prepared in a crockpot overnight with stout and shred it down to incorporate it into this dish. The bock gives the chowder depth while also providing a sweet edge to the creamy chowder. The beer cuts through the flavors that linger from fattiness of the corned beef but doesn’t leave behind a boozy taste. This is a great recipe for a cool spring evening!
Corned Beef and Cabbage Chowder with Beer
- 1 1/2 cups cooked corned beef
- 2 cups potatoes, cubed
- 2 cups cabbage, chopped
- 1/2 cup onion, chopped
- 1/2 cup chicken stock
- 3/4 cup bock beer
- 1 (10 3/4-ounce) can cream of celery soup
- 1 cup half-and-half
- 1 cup whole milk
- 1 tsp. garlic powder
- Salt (to taste)
- Black pepper (to taste)
- Boil the potatoes in a pot of hot water until softened; 15-20 minutes
- Sautee the cabbage and onions together until softened; 10 minutes
- Chop up the corned beef into small squares; about 1-inch squares
- In a large pot, combine the corned beef, beer, chicken broth, cabbage mixture, potatoes, garlic powder, and cream of celery.
- Bring the mixture to a boil then bring the temperature down to medium-high.
- Add in the milk and the half-and-half and stir.
- Season with salt and pepper, to taste.
- Cook down the chowder for about 20 minutes or until the chowder is bubbling.