Potatoes, cabbage, and a few spoonfuls of diced corned beef simmer into a smooth, hearty soup finished with a little cream. It’s straightforward, filling, and exactly what’s expected from an Irish kitchen.
How to Make Irish Potato Chowder with Corned Beef
Heat olive oil in a large soup pot over medium heat.
Add the onion and shredded cabbage. Cook for about 8 minutes, stirring often, until softened and lightly golden.
Add the diced potatoes, chicken broth, salt, pepper, celery salt, and garlic powder. Stir to combine.
Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, until the potatoes are tender.
Using an immersion blender, puree the soup until smooth (or leave slightly chunky if preferred).
Stir in the heavy cream and diced corned beef. Simmer gently for 5 minutes to warm through.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh sprouts or chopped parsley.
Recipe Notes
Leftover corned beef from a traditional Irish dinner works perfectly here.
If you prefer a chunkier chowder, only blend half the soup and mix it back in.
Substitute vegetable broth and omit corned beef for a vegetarian variation.
The chowder thickens as it cools, add a little broth when reheating.
Freezes well for up to 2 months.
FAQ – Irish Potato Chowder
Can I use red potatoes instead of russets?
Yes, but russets break down slightly, giving a creamier texture. Red potatoes will yield a chunkier soup.
How do I thicken the chowder further?
Let it simmer uncovered for 10 extra minutes or add a tablespoon of cornstarch mixed with water.
Can I make this ahead of time?
Absolutely. It tastes even better the next day as the flavors develop.
What can I use instead of heavy cream?
Half-and-half or whole milk works, though the soup will be lighter.
What can I serve with this chowder?
Crusty soda bread or a simple green salad complements it nicely.
Irish Potato and Corned Beef Chowder
Total Time: 1 hour
Yield: Serves 6
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Description
A deliciously hearty, creamy chowder inspired by classic Irish ingredients; tender russet potatoes, shredded cabbage, and leftover corned beef simmered in a rich broth.
Ingredients
1 tbsp (15 ml) olive oil
1 medium onion, chopped
1 bag (14 oz / 397 g) coleslaw mix or shredded cabbage
3 lb (1.36 kg) russet potatoes, peeled and diced
6 cups (1.4 L) chicken broth
2 1/2 tsp (12 g) salt
1 tsp (2 g) black pepper
1 tsp (3 g) celery salt
1 tsp (3 g) garlic powder
1 cup (240 ml) heavy cream
3 cups (710 ml) diced leftover corned beef
Sprouts, for garnish
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the onion and shredded cabbage. Cook for about 8 minutes, stirring often, until softened and lightly golden.
Add the diced potatoes, chicken broth, salt, pepper, celery salt, and garlic powder. Stir to combine.
Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, until the potatoes are tender.
Using an immersion blender, puree the soup until smooth (or leave slightly chunky if preferred).
Stir in the heavy cream and diced corned beef. Simmer gently for 5 minutes to warm through.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh sprouts or chopped parsley.
Notes
Leftover corned beef from a traditional Irish dinner works perfectly here.
If you prefer a chunkier chowder, only blend half the soup and mix it back in.
Substitute vegetable broth and omit corned beef for a vegetarian variation.
The chowder thickens as it cools — add a little broth when reheating.
Freezes well for up to 2 months.
- Prep Time: 15 min
- Cook Time: 45 min
Category: Main
Method: Simmering
Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 1280mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 70mg
If you liked this, you are going to love these favorite Irish recipes:
Irish Seafood Chowder
Irish Soda Bread made with Sour Cream and Rosemary
Irish Soda Bread with Muesli
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