Description
A creamy and hearty corned beef chowder perfect for a cozy meal.
Ingredients
Scale
- 1 cup corned beef, diced
- 3/4 cup onion, diced
- 2 cups beef broth
- 1 cup frozen vegetables, mixed
- 1 cup heavy whipping cream
- 3 tbsp cornstarch
- 1/4 tsp salt (optional)
Instructions
- Dice your leftover corned beef into small bite size pieces. Add this, your diced onion, frozen mixed vegetables and beef broth into your pressure cooker. You can add salt now, I choose to season at the end as some corned beef and broth already has a lot of salt in it. If cooking on a pot on your stovetop, put on medium heat.
- Set your pressure cooker to high pressure for 2 minutes. Allow to naturally release for 5 minutes, then let out the rest of the steam. If on the stovetop, allow it to come to a rolling boil, stirring until the vegetables are as soft as you’d like and the meat has softened.
- Whisk together your whipping cream and cornstarch in a separate bowl until all lumps are gone.
- Turn your pressure cooker off, then press saute and wait until it begins to bubble. Pour your cornstarch mixture in and allow to bubble for about 2 minutes, stirring, until the chowder/soup thickens. Serve!
- If making on stovetop, add the cornstarch mixture once your vegetables are softened to your desired texture, stir until it is as thick as you want it. Remove from heat and serve immediately.
- We like to serve this with a side of rolls.
Notes
- This recipe is very adaptable; add more vegetables if desired.
- If you prefer to season with salt after cooking, taste before adding.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooker, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg