Corned beef may not seem like much by itself. But when used in this chowder it becomes simply seductive. Since its basic, seriously cool, and has no added drama. So, if you’ve got a piece or two left over from the feast try this beast…Simply great.
In fact, it’s one of the best home-style soups in the world. While still able to hold a taste as rich as the day it was first made known to man. And although early dietary limits strongly enforced eating meats sparingly. This corned beef soup reflects tradition and celebration during holiday.
“He who sips soups, lives long.”
Shopping List
Corned-Beef: 1 lb. cooked & chopped *12 oz. can.
Milk: 3 cups
Gold Potatoes: 5 small diced
Green Cabbage: 1 small head chopped
Pepper: Dash
Preparation
4 Servings
Prepare corned-beef according to directions the night before or left over.
Boil potatoes in enough water to cover with a pinch of salt until tender. Set aside and don’t drain.
In a large pot/Dutch blend well the potatoes, liquid, 1.5 cups milk and pepper until smooth.
Add the green cabbage to the pot; bring to slow boil, stir occasionally.
Reduce heat; simmer till cabbage is tender, about 25 minutes.
Add remaining milk and corned-beef.
Heat through at medium low; stir often.
CORNED-BEEF NOTES
Actually corned beef can be used in dozens of ways. But by far this is the best use EVER. Because this chowder is not only delicious. But truly unique. In fact, it puts a new twist on corned beef and cabbage. While using a full spectrum of flavor from the familiar and sometimes unfamiliar.
“And while any fascination with soup is exciting for ME!. My curiosity in this one is all about tickling my fancy.
And by the way, soups are some of man’s earliest cooking experiences. Whether by trial or error. Because the real story is, soups actually led early man to utilize the bounty of the land as well as the sea. Certainly, herbs and seasonings lent a personal imprint within the pot for a tastier creation.
Because no doubt the newbie in the kitchen eventually became—CHEF EXTRAORDINAIRE!
So, if you have a bit of the CB left-over—give it some new life like our ancient ancestors once did. And you won’t find yourself on the HALL OF SHAME anymore. Because American cooks make good use of staples in dozens of delicious recipes. Surly, you can too!