Description
A hearty and creamy corned beef chowder made with tender vegetables and rich flavors.
Ingredients
Scale
- 1 cup corned beef, diced
- 3/4 cup onion, diced
- 2 cups beef broth
- 1 cup frozen mixed vegetables
- 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, but I choose to season at the end since some corned beef and broth already have a lot of salt.
- If cooking on a pot on your stovetop, put on medium heat.
- Set your pressure cooker to high pressure for 2 minutes. Allow it 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 sauté and wait until it begins to bubble. Pour your cornstarch mixture in and allow to bubble for about 2 minutes, stirring so the chowder thickens. Serve!
- If making on the stovetop, add the cornstarch mixture once your vegetables are softened to your desired texture, stirring 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 can be customized based on your taste preference.
- Feel free to add other vegetables or seasonings according to your liking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooker or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg