Slow Cooker Corned Beef and Cabbage Chowder
Experience comfort food at its finest with this indulgent Slow Cooker Corned Beef and Cabbage Chowder. Perfect for chilly evenings or St. Patrick’s Day celebrations, this hearty soup features tender chunks of corned beef, creamy russet potatoes, sweet carrots, and savory green cabbage simmered to perfection in a flavorful broth. A homemade roux made with milk, heavy cream, and butter adds a rich, velvety texture that elevates this classic combination of ingredients. Slowly cooked for hours, the chowder allows the robust flavors of thyme, garlic, and bay leaves to fully develop, creating a soul-warming dish you’ll crave again and again. Garnished with fresh parsley and served with crusty bread, this slow cooker chowder is as easy to prepare as it is satisfying.
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Recipe Information
Ingredients
- 1.5 pounds corned beef brisket
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 4 medium russet potatoes
- 3 large garlic cloves
- 0.5 head green cabbage
- 6 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1.5 cups all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (for garnish)
Instructions
Trim excess fat from the corned beef brisket and cut it into 1-inch cubes. Set aside.
Peel and dice the onion, carrots, and potatoes into small cubes. Chop the celery into thin slices, mince the garlic, and coarsely chop the cabbage into bite-sized pieces.
In a large slow cooker, combine the cubed corned beef, onion, carrots, celery, potatoes, and garlic. Add the chopped cabbage on top.
Pour in the chicken broth, ensuring it covers all the ingredients. Add the bay leaves, thyme, salt, and black pepper.
Cover the slow cooker and cook on low for 6-8 hours, or until the vegetables are tender and the corned beef is fully cooked.
About 30 minutes before the chowder is done, prepare the roux by melting the butter in a medium saucepan over medium heat. Gradually whisk in the flour and cook for 1-2 minutes to form a thick paste.
Slowly whisk in the milk and heavy cream, continuing to cook until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat.
Carefully ladle 2 cups of the broth from the slow cooker into the roux mixture, whisking constantly to blend smoothly. Pour this thickened mixture back into the slow cooker and stir well.
Let the chowder cook for an additional 20-30 minutes on high while the flavors meld and the chowder thickens.
Taste and adjust seasoning if necessary. Remove the bay leaves before serving.
Ladle the chowder into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread if desired.
Nutrition Facts
Calories |
4336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.8 g | 265% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 9307 mg | 405% | |
| Total Carbohydrate | 383.9 g | 140% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 72.7 g | ||
| Protein | 244.8 g | 490% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 992 mg | 76% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 6277 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
