Corned Beef Irish Cheddar chowder
All the ingredients of the typical Irish Corned Beef dinner but with Irish Cheddar, in a smooth and creamy chowder. A soul-soothing meal, whether you’re Irish or not!
Corned Beef Irish Cheddar Chowder
3 tablespoons butter
1/2 large onion, finely chopped
8 baby carrots, finely sliced
1 1/2 cups chopped cabbage
2 tablespoons flour
2 cups water
1 tablespoon chicken bouillon paste or cubes
1 cup milk
1 cup cream
1 1/2 teaspoons dijon mustard
1/4 - 1/2 cup Guinness stout beer (optional)
2 medium potatoes, boiled until just tender, peeled and cut into medium sized chunks
1 1/2 cups cooked corn beef, cut into inch-sized pieces
2 cups shredded Irish Cheddar such as Kerrygold Dubliner, Aged or Reserved, at room temperature
1 1/2 teaspoons coarsely ground black pepper
salt to taste
finely sliced green onions for garnish
soda bread croutons for ganish (if desired)
-In a large saucepan, melt butter then add onions and carrots. Saute until slightly tender, about 5 minutes. Add cabbage and cook another 5 minutes, stirring occasionally until vegetables are soft. Stir in flour over medium high heat for another minute.
-Add water, bouillon, and milk. Bring to a low boil over medium high heat, stirring frequently. Add the mustard, cream and beer (if used). Stir in and allow to come to a slow boil again over medium heat.
-Remove from heat and place grated cheese on top of soup without stirring in. Allow to sit and cheese to temper for about 5 minutes. Then stir in cheese and return to medium heat, stirring until cheese is completly melted.
-Add potatoes and corned beef and bring back to a slow boil. Season with pepper and salt to taste.
-Serve garnished with croutons and/or green onion as desired. Makes 8 servings.
To make Croutons:
-Slice soda bread into 3/4 inch pieces (about 3/4 cup total). Place on baking tray and toast in a 350 degree oven for 12 minutes. Heat 1 1/2 tablespoons oil or butter in a small saute pan and toss croutons in it until well coated. Let cool.
Corned beef, carrots, cabbage - all the essentials. But don’t forget the Irish Cheddar!
Saute the vegetables until slightly tender.
Stir in water, bouillon and milk then bring to a slow boil, until thickened.
Stir in cheese and spices, add potato and finally the corned beef to the soup then bring back to a boil.
Serve soup with soda bread croutons and sliced green onion, if desired.
Add a bit of corned beef with the green onion on top for a garnish of color and flavor.
Traditional Irish, easy Irish, incredibly delicious Irish - the perfect pot at the end of the soup rainbow!
