Slow Cooker Corned Beef and Cabbage Chowder

Total Time
5hrs 5mins
Prep 5 mins
Cook 5 hrs

This easy crockpot soup is a delicious way to enjoy corned beef dinner leftovers, and it's so quick to put together. Serve this chowder with hot baked rolls or biscuits for a great family meal. From

Ingredients Nutrition


  1. In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired.
Most Helpful

5 5

Perfect! I can only eat leftovers about 2 times and then I'm done so after celebrating St. Paddy's day 3 times I was wondering what I'd do with all my leftovers...this fit the bill! So easy, dumped it all in, let it simmer all afternoon and finished it with just a little heavy cream (what I had on hand leftover from Irish Coffees)...served it tonight with crusty bread and I'm excited for lunch tomorrow. Thanks SO much for new post St. Paddy's day tradition!

5 5

Being that I tweaked the recipe with what I had on hand, it is delicious. I used 2 percent milk, cream of whatever soup I had, canned carrots, all the cabbage, fresh and leftover cooked, threw in the cooked red potatoes and added a handful of mashed potato buds to add that potatoey texture and no chowder is complete without a can of undrained corn, used beef broth. Cooked longer because of the fresh cabbage. Just great. Imagine what it would taste like if I followed the recipe? Easy, my tweaked recipe made a lot!