Do you ever want a dish that feels like a warm hug for your guests, but doesn’t require you to be a short-order cook in your own kitchen? I know that feeling well. For those moments, my Corned Beef Potato Soup Chowder is the answer. It looks so impressive in a beautiful tureen, but I promise it’s incredibly easy.
It’s the ultimate blend of a creamy potato soup and a chunky, satisfying chowder. The corned beef adds a salty, savory depth that makes it feel special. This is the recipe I turn to for a hearty lunch with friends or a cozy winter dinner party. It delivers all the comfort with none of the stress.
Recipe Overview
Here’s a quick look at what you’re making. It’s straightforward and forgiving, perfect for when you’re hosting.
- Cuisine: American Comfort Food
- Category: Soup / Chowder
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6-8
Why This is My Go-To for Guests
This recipe has saved my hosting reputation more than once. It works for so many occasions.
First, it’s a complete meal in a bowl. You get protein, vegetables, and creamy carbs all together. It’s the definition of winter comfort. Second, it’s universally loved. The flavors are familiar but combined in a way that feels new and special. Finally, it’s flexible. I can make it ahead, and it actually tastes better the next day.
Make-Ahead Magic: My Hosting Secret
Prepping ahead is the key to a relaxed host. Here’s exactly how I do it.
You can chop all your vegetables—the onions, carrots, celery, and potatoes—1-2 days in advance. Just store them in sealed containers in the fridge. You can also shred the corned beef ahead of time. When your guests arrive, you simply start sautéing. The soup itself also reheats beautifully. I often make the full pot the day before, and it’s as easy as my favorite crockpot Potato Soup.
The “Wow Factor” Ingredients
Simple ingredients create something extraordinary. Here’s what you’ll need.
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon dried thyme
- 1 bay leaf
- 12 ounces cooked corned beef, shredded or chopped (from the deli or leftovers!)
- 2 cups whole milk
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
How to Prepare Your Dish (Step-by-Step)
Follow these steps and you simply cannot go wrong. It’s a gentle, building process.
Corned Beef Potato Soup Chowder Recipe
The “Wow Factor” Ingredients
How to Prepare Your Dish (Step-by-Step)
Notes
Enjoy your homemade Corned Beef Potato Soup Chowder Recipe!
Nutrition Information
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook, stirring now and then, until the vegetables soften, about 8-10 minutes.
- Add the minced garlic and cook for one more minute, until fragrant. Sprinkle the flour over the vegetables. Stir constantly for about 2 minutes to cook the raw flour taste out. This is your thickening base.
- Slowly pour in the broth while whisking constantly. This will prevent any lumps from forming. Add the diced potatoes, dried thyme, and the bay leaf. Bring the mixture to a simmer.
- Reduce the heat to maintain a low simmer. Cook, uncovered, for about 20-25 minutes, or until the potatoes are very tender.
- Stir in the shredded corned beef, milk, and heavy cream. Warm the soup through over low heat for another 5-10 minutes. Do not let it boil vigorously once the dairy is added.
- Remove the bay leaf. Taste your soup! Season generously with black pepper. Add salt carefully, as the corned beef and broth already add saltiness. Ladle into bowls and get ready for the compliments.
How to Serve This Like a Pro
Presentation is the final, effortless touch. A few simple garnishes make it look restaurant-worthy.
I always serve this in a large, beautiful ceramic bowl or a classic soup tureen. Ladle it generously into shallow, wide soup bowls. For garnish, a sprinkle of fresh chopped parsley or chives adds a pop of color. Offer extra black pepper and a small dish of grainy mustard on the side for those who want an extra tangy kick.
Perfect Pairings (What to Drink & Serve With It)
This rich chowder pairs wonderfully with simple, crisp sides. They balance the meal perfectly.
For drinks, a crisp lager or pale ale cuts through the richness beautifully. A dry hard cider is also fantastic. For a non-alcoholic option, sparkling water with lemon is perfect. To serve alongside, I love a simple green salad with a sharp vinaigrette. A loaf of crusty sourdough or dense rye bread for dipping is absolutely non-negotiable in my house.
Nutrition Notes
This is a hearty, comforting dish. Here’s a basic look at what’s in a serving.
- Calories: ~450-500
- Protein: ~18g (Thanks to the corned beef!)
- Carbohydrates: ~35g
- Fat: ~28g
- It’s a good source of Vitamin A (from carrots) and potassium (from potatoes).
Your Entertaining FAQs
Here are answers to the questions I get asked most often when I serve this.
Can I make this soup completely ahead of time?
Absolutely, and I recommend it! Make the full soup, but let it cool completely before storing. Keep it in the fridge for up to 3 days. Reheat it gently on the stove over low heat, adding a splash of milk if it seems too thick.
What’s the best corned beef to use?
Using leftover homemade corned beef is wonderful. For ease, I often buy a thick slice of cooked corned beef from the deli counter and chop it myself. It’s a fantastic time-saver and works perfectly in this chowder recipe.
Can I freeze this chowder?
I don’t recommend freezing this one. Cream-based soups can sometimes separate when thawed and reheated. The texture of the potatoes can also become a bit grainy. It’s so good fresh or from the fridge, it’s best enjoyed within a few days.
I hope this recipe becomes your secret weapon for easy, impressive entertaining. It has all the elements of a perfect party dish: rich flavor, make-ahead ease, and that cozy feeling everyone loves. It truly is the ultimate cream soup for gathering your favorite people, right up there with The Ultimate Creamy Potato Soup for Cozy Nights.
Now, I want to hear from you. Did your guests go back for seconds? What did you serve with it? I’d love to hear how your party went! Leave a comment and a rating below!
