This Corned Beef and Potato Chowder is a comforting, flavorful way to use leftover corned beef. Creamy potato chowder enriched with tender diced potatoes, shredded cabbage, and plenty of savory corned beef — finished with a splash of cream for a rich, satisfying bowl. Don’t have leftovers? Pick some up at the deli counter and you’re ready to go.
Why You’ll Love This Corned Beef and Potato Chowder
This chowder transforms leftovers into a hearty, comforting meal. It’s creamy, easy to make, and packs bold flavor from the corned beef and simple pantry seasonings. It’s ideal for chilly nights, weeknight dinners, or anytime you want a filling bowl of soup that’s quick to prepare.
One of the best things about this recipe is its flexibility. You don’t need a holiday or special occasion to enjoy it — deli-sliced corned beef works perfectly if you don’t already have leftovers.
How to Make
Below are the main steps to prepare this chowder. For complete measurements and the full recipe, use the recipe card included in the article.
- Step 1: Heat olive oil in a large soup pot over medium heat. Add diced onion and shredded cabbage (or coleslaw mix) and cook until the cabbage wilts and the onion becomes soft, about 7–8 minutes.
- Step 2: Add peeled, diced potatoes, chicken broth, kosher salt, black pepper, celery salt, and garlic powder. Stir, cover, and simmer until the potatoes are tender, about 30 minutes.
- Step 3: Purée the soup with an immersion blender until smooth, or cool slightly and blend in batches in a regular blender. Return to the pot, stir in the heavy cream and diced corned beef, and heat just until warmed through. Adjust seasoning to taste and garnish as desired.
Variations
This chowder adapts well to personal taste and ingredient availability. If you prefer not to use corned beef, swap in diced baked ham or omit the meat for a vegetarian version. Add extra vegetables like peas, carrots, or spinach for color and nutrition. Chopped broccoli or asparagus tips are also excellent additions that pair nicely with the creamy base.
Store and Reheat
Store leftover chowder in an airtight container in the refrigerator. How long it keeps depends on the corned beef’s freshness; corned beef generally lasts 3–4 days refrigerated. If you made the soup using corned beef that has already been stored for a day or two, account for that when planning storage.
To extend the life of your leftovers, freeze cooked corned beef before making the chowder or freeze the finished soup in portions. Reheat gently on the stovetop over low heat or microwave a bowl until warmed through, stirring occasionally to ensure even heating.
More Leftover Corned Beef Recipes to Try
- Corned Beef Stuffed Mushrooms
- Corned Beef Tater Tots
- Irish Nachos
- Reuben Fritters
- Corned Beef Stuffed Potatoes
- Corned Beef Hash
Corned Beef and Potato Chowder
- Author: Dan
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 servings
Grab your leftover corned beef and make this creamy and comforting Corned Beef and Potato Chowder. No leftovers? Visit the deli counter for ready-to-use sliced corned beef.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 (14 ounce) bag coleslaw mix or shredded cabbage
- 3 lbs. russet potatoes, peeled and diced
- 6 cups chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 cup heavy cream
- 3 cups diced leftover corned beef
- Sprouts or chives for garnish, optional
Instructions
- Heat the oil in a large soup pot over medium heat.
- Add the onions and cabbage, and cook until the cabbage wilts and the onions are soft, about 7–8 minutes.
- Add the potatoes, chicken broth, salt, pepper, celery salt, and garlic powder. Stir, cover, and simmer until the potatoes are tender, about 30 minutes.
- Use an immersion blender to puree the soup until smooth, or cool slightly and blend in batches in a stand blender.
- Return the soup to the pot, stir in the cream and diced corned beef, and heat just until warmed through. Adjust seasonings to taste.
- Garnish with sprouts or chives if desired and serve.
- Category: Soup
- Method: stove top
- Cuisine: American