Description
A comforting and creamy corned beef chowder that’s perfect for any season!
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 (some corned beef and broth already have a lot of salt in them).
- 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 cooking on the stovetop, allow it to come to a rolling boil, stirring until the vegetables are as soft as you’d like and 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 that the chowder/soup thickens. Serve!
- If making on stovetop, add the cornstarch mixture once your vegetables are softened to your desired texture, and 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
- Adjust seasoning to taste.
- This recipe can be easily doubled for larger servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg