Lightened Up Corned Beef-Potato Chowder

Lightened Up Corned Beef-Potato Chowder

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I’m not a huge leftovers fan. I think long and hard about what meal preps I do because more times than I’d like to admit, it ends up in the trash. That’s definitely a goal of mine, to waste less. I know I could save some grocery money if I worked a little harder about not letting food go to waste. But I’ve never been a big leftovers eater. I’m just super picky about what I think reheats well. Basically, no starches taste good to me reheated. If I can repurpose leftovers and turn them into something else, I tend to be ok with eating it leftover. Hence, this soup recipe for you all today 🙂

When I make creamy soups like potato or corn chowder, I try to always lighten it up with cauliflower! It still turns out creamy and delicious, with way less carbs and calories. So here’s another way to use up your leftover corned beef you may still have in your refrigerator. It also uses the other ingredients in a traditional Saint Patrick’s day meal, cabbage and potatoes. Clear out those leftovers, once and for all, by putting them all into this hearty soup!

Corned Beef & Potato Chowder
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 4 large Russet potatoes, diced
  2. 2 C frozen cauliflower
  3. ½ large onion, minced
  4. 2 C cooked cabbage, shredded (optional)
  5. 2 C leftover corned beef, shredded
  6. 1 T garlic, minced (or powder is fine too)
  7. 2 C chicken broth
  8. 1 C almond milk
  9. 2 T olive oil
  10. Salt & Pepper, to taste
  11. Scallions, for decoration
  1. In a large saucepan, heat water to boiling. Add potatoes and cauliflower to water and cook 20 minutes till fork tender.
  2. Drain potatoes and cauliflower, set aside.
  3. In same saucepan, heat olive oil over medium heat.
  4. Add onions and garlic to oil. Cook till onions are soft and transparent in color.
  5. Add cabbage, potatoes, and cauliflower back to pan. Pour in chicken broth.
  6. Using an immersion blender or regular blender, blend soup to desired consistency. Soup will be thick still.
  7. Stir in almond milk and salt and pepper into soup.
  8. Add corned beef to soup and heat on stove for 5-10 minutes until slightly bubbly and corned beef is warmed through. Top with scallions and serve.
Frugal n Fit


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