Cabbage and Corned Beef Chowder
This corned beef chowder 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.
butter
3
tablespoons
olive oil
1
tablespoon
onion, chopped
1
garlic, chopped
4
cloves
all-purpose flour
¼
cup
dill seed
1
teaspoon
tarragon leaves
½
teaspoon
ground black pepper
¼
teaspoon
chicken broth
4
cups
chopped cabbage
3
cups
finely chopped deli corned beef
2
cups
half-and-half
2
cups
cream cheese
1
(8 ounce) package
cornstarch
2
tablespoons
water
2
tablespoons
 Melt butter with olive oil in a large stockpot over medium heat. Cook and stir onion and garlic in hot butter-oil 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.
  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. Stir in half-and-half and continue to cook just until soup is warm but not boiling, about 5 minutes.
  Meanwhile, melt cream cheese in a small saucepan over low heat until creamy, 2 to 3 minutes. Whisk together cornstarch and water in a small bowl until smooth; stir into melted cream cheese until well combined.
  Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.
