Creamy Cabbage Chowder Recipes

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CREAMY CABBAGE CHOWDER



Creamy Cabbage Chowder image

If you like cabbage you will really enjoy this chowder. We saw a recipe for a creamy cabbage soup but it just seemed too boring so we added little bits of this and that and made something that actually turned out to be very filling and tasty. Nothing fancy here ... add extra things you thing you might enjoy like a protein .....

Provided by Maggie M

Categories     Chowders

Number Of Ingredients 19

2 Tbsp butter
1/2 c chopped yellow onion
1/2 c chopped celery
1 tsp minced garlic - more or less to taste
3 c chopped cabbage
1/4 c finely diced carrot
1 large russet potato - cubed
1/2 tsp dill weed
1/4 tsp cayenne pepper - or more to taste
3 c vegetable or chicken broth
3 Tbsp cornstarch
2 Tbsp cold water
2 c milk - more if needed
1 c whole kernal corn - canned or frozen
1/2 c shredded pepper jack cheese
salt and pepper to taste
shredded cheddar cheese for garnish
bacon bits for garnish
snipped chives for garnish

Steps:

  • 1. In dutch oven melt butter then add the onion and celery and saute until tender. Stir in the garlic and cook for 1 minute.
  • 2. Add cabbage, carrot, potato, dill weed, cayenne pepper, cubed potato and broth. Bring to a boil then drop heat down to simmer and cook until the cabbage is tender.
  • 3. In small bowl whisk the cornstarch and cold water together to make a slurry. Add to the hot soup, stir and simmer until thickened.
  • 4. Add the milk and stir to blend. Simmer until thickened. If the chowder is a bit too thick add more milk until you reach desired consistency. Sprinkle in the pepper jack cheese and the corn. Simmer - stirring frequently - until the cheese has melted and the chowder is warmed through. Salt and pepper to taste then serve with preferred garnishes.

CABBAGE AND CORNED BEEF CHOWDER



Cabbage and Corned Beef Chowder image

This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.

Provided by HomerSoda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 15

3 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
¼ cup all-purpose flour
1 teaspoon dill seed
½ teaspoon tarragon leaves
¼ teaspoon ground black pepper
4 cups chicken broth
3 cups chopped cabbage
2 cups finely chopped deli corned beef
2 cups half-and-half
1 (8 ounce) package cream cheese
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
  • Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
  • Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
  • Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g

CREAMED CABBAGE SOUP



Creamed Cabbage Soup image

Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 14

2 cans (14-1/2 ounces each) chicken broth
2 celery ribs, chopped
1 medium head cabbage (3 pounds) , shredded
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups half-and-half cream
1 cup whole milk
2 cups cubed fully cooked ham
1/2 teaspoon dried thyme
Minced fresh parsley

Steps:

  • In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.

Nutrition Facts : Calories 220 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 873mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.

CABBAGE CHOWDER



Cabbage Chowder image

This creamy, tasty soup is the perfect dish for a cool winter day. I love the caraway seeds which provide a wonderful flavor.-Doris Ratcliff, Stouffville, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 8

2 cups diagonally sliced carrots
2 tablespoons butter
1/4 teaspoon caraway seeds
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1-1/3 cups water
1-1/3 cups milk
3 cups shredded cabbage
1 pound smoked sausage, cut into 1/2-inch diagonal slices

Steps:

  • In a large kettle, combine the carrots, butter and caraway seeds; cook over low heat until the carrots are just crisp-tender, about 5 minutes. , Add soup, water, milk, cabbage and sausage. Bring to boil; reduce heat and cook until cabbage is tender, about 15 minutes.

Nutrition Facts :

PHEASANT AND CABBAGE CHOWDER



Pheasant and Cabbage Chowder image

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield about 12 cups, or 6 to 8 main-

Number Of Ingredients 18

1 pheasant (2 1/2 to 3 pounds), or the same weight of pheasant thighs and drumsticks
About 4 quarts water
4 sprigs fresh thyme
2 large onions (12 ounces each), 1 unpeeled, coarsely chopped, 1 peeled and cut into 3/4-inch dice
2 carrots (2 to 3 ounces each), 1 coarsely chopped; 1 sliced into 1/3-inch thick rounds (split the thick end lengthwise and cut into half-moons)
1 large stalk celery, coarsely chopped
1 clove garlic, crushed
2 dried bay leaves
1 heaping teaspoon black peppercorns
2 whole cloves
4 ounces slab (unsliced) bacon, rind removed (reserve it for the stock) and cut into 1/3-inch dice
Kosher or sea salt
4 tablespoons unsalted butter
1/4 teaspoon caraway seeds, finely chopped
1 pound Yukon gold, Maine, PEI, or other all-purpose potatoes, halved and sliced 1/3 inch thick
8 ounces Savoy cabbage (1/2 small head or 1/4 large head), cut into 3/4-inch pieces
Freshly ground black pepper
1/4 cup chopped fresh Italian parsley, for garnish

Steps:

  • With a cleaver, heavy chef's knife, or kitchen shears, split the pheasant in half, then cut the thighs and legs from the breasts. Place the 4 pieces of pheasant in a 6 to 8-quart stockpot and cover with the water. Bring to a boil, skimming off the white foam as it rises to the surface. (Using a ladle and a circular motion, push the foam from the center to the side of the pot, where it is easy to remove). Lower the heat so the broth is at a slow simmer.
  • Meanwhile, remove the leaves from 3 springs of thyme, reserving the stems, chop, and reserve (you should have 1 teaspoon). Add the thyme stems and the remaining thyme sprig to the broth. Also add the coarsely chopped onion and carrot, the celery, garlic, bay leaves, peppercorns, and cloves, along with the reserved bacon rind, to the pot. Season lightly with salt, partially cover, and simmer slowly for 2 hours.
  • Remove the broth from the heat. With tongs, transfer the pheasant pieces to a plate. When they are cool enough to handle, pull the meat off the bones, discarding the bones, and tear the meat into bite-sized pieces. Or cut the meat with a knife into rectangular strips that are approximately 1/2 by 1-inch. (If you used whole pheasant, you will have about 1 pound of meat). Cover and refrigerate until needed. Strain the broth through a fine-mesh strainer; you should have about 8 cups. If you are not making the chowder right away, let the broth cool a bit, then refrigerate; cover the broth after it has chilled completely. (The broth and meat can be prepared a day in advance if you like)
  • Heat a 4 to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
  • Add the butter, the diced onion, the sliced carrot, the reserved thyme leaves, and the caraway seeds and saute, stirring occasionally with a wooden spoon, until the onion is softened but not browned.
  • Add the potatoes and the reserved pheasant broth, bring to a simmer, and simmer over medium heat for about 8 minutes, until the potatoes are cooked through but still firm. Add the cabbage and simmer for 5 minutes more, until it just begins to soften (it will continue to cook after the chowder is removed from the stove).
  • Remove the chowder from the heat, stir in the pheasant meat, and season to taste with salt and black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mound the pheasant, cabbage, onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the clear broth around. Sprinkle each serving with a generous spoonful of chopped parsley.

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