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Saint Patrick's Chowder

Source of Recipe

From "Chowderland" by Brooke Dojny


Recipe Introduction

"Here is corned beef and cabbage ("boiled dinner" in New England) in a bowl. Since it has all the chowder elements�salted or cured meat, potatoes, onions, and broth�I believe it can legitimately be labeled as such. You can make it from scratch or substitute cooked leftover Saint Patrick's Day potatoes, carrots, and cabbage. Serve with a simple green salad, buttered rye toast, and Spiced Hermit Bar Cookies to finish."

List of Ingredients

◦ 6 tablespoons butter
◦ 1 large onion, chopped
◦ 6 cups low-sodium chicken broth
◦ 2 cups water, plus more if needed
◦ 1 � pounds red-skinned potatoes, unpeeled and diced (about 4 � cups)
◦ 5 carrots, sliced
◦ 2 tablespoons chopped fresh thyme or 2 teaspoons dried
◦ 1 pound cooked corned beef, shredded into bite-size pieces or cut into �-inch dice (about 4 cups)
◦ 10 ounces cabbage, sliced (about 4 cups)
◦ 2 tablespoons whole-grain mustard
◦ Freshly ground black pepper
◦ Salt, if needed
◦ 3 tablespoons chopped flat-leaf parsley


Recipe

Melt the butter in a large soup pot. Add the onion and cook over medium heat until it begins to soften, about 5 minutes. Add the broth and water, along with the potatoes, carrots, and thyme. Bring to a boil, then reduce the heat to low and cook, covered, for 10 minutes.

Add the corned beef and cabbage and cook, uncovered, over medium heat until the potatoes and cabbage are tender, about 10 minutes. Whisk in the mustard and season with pepper to taste; it may not need salt due to the saltiness of the corned beef. This chowder does not necessarily need aging. Serve immediately; let it sit at room temperature for an hour or two, or cool and refrigerate for up to 2 days.

If reheating, warm over low heat, adding a bit more water if needed. Stir in the parsley, ladle into bowls, and serve.

Makes 5 to 6 servings



❧ Note:
Corned beef cooking water can substitute for some or all of th broth if it is not too salty. If you have leftover potatoes, carrots, or cabbage, add them with the corned beef and cook for only 5 minutes.