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corned beef chowderTodays’ WMUR’s Cook’s Corner episode gives you ideas on how to use your corned beef leftovers. We usually don’t have many, but I love corned beef and cook twice as much to have leftovers.

It’s a great use of reserved corned beef liquid. What else do you do with all that homemade broth? Using a potato-based soup, this is a thick, creamy, stick to your ribs chowder that warms the soul.

If you don’t have enough leftover potatoes, carrots and cabbage for the chowder, boil some more.  Add some more green by sautéing spinach or kale along with the onion.

What you need:

  • 6 med potatoes, peeled and diced (or mashed, for blending without processor or immersion blender)
  • 1/2 Vidalia onion, chopped
  • 4 tbs butter
  • 1/4 c all-purpose flour
  • 2 tsp paprika
  • 2 c milk
  • 1 c cream
  • 4 c reserved corned beef cooking liquid (or vegetable or beef broth)
  • 2 c shredded Swiss cheese
  • 3 c leftover cabbage, carrots and potatoes, chopped
  • 2 c cubed leftover corned beef
  • 1/4 c chopped parsley
  • Freshly ground sea salt and black pepper

What you do:

  • Boil potatoes over med-high heat in lg saucepan and cook until tender.
  • Drain and set aside to cool slightly.
  • Melt butter in same saucepan and add onions.
  • Season with salt and pepper.
  • Cook until translucent.
  • Whisk in flour and paprika.
  • Slowly add milk and cream, whisking to mix well.
  • Bring to boil and cook until thickened, about 2 min.
  • Reduce heat to low and add potatoes.
  • Using immersion blender or food processor, puree potato mixture.
  • Season with salt and pepper.
  • Whisk in broth and Swiss cheese.
  • Add chopped vegetables and corned beef.
  • Spoon into serving bowls and top with fresh parsley