Cabbage and Corned Beef Chowder

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.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.

Step: 4

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 FACT

Per Serving: 309 calories; protein 10.6g; carbohydrates 12.4g; fat 24.8g; cholesterol 83.2mg; sodium 528.2mg.

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