CHICOPEE, MA (WCMH) — It’s the traditional corned beef and cabbage with a winter twist. Moe Shea with the Hood showed us how to make Corned Beef & Cabbage Chowder.Corned Beef & Cabbage Chowder

Ingredients:

• 1 small onion, diced
• 3 celery stalks, diced
• 3 carrots, diced
• 3 potatoes, cooked and diced (peeled if desired)
• 2 cups, corned beef, cooked and diced
• ¼ head of cabbage sliced (3 cups)
• 2 cups beef broth (chicken is OK too)
• 2 cups milk (2%)
• 4 tablespoons butter
• 4 tablespoons flour
• 1 teaspoon dried thyme
• 2 bay leafs

Instructions:

• Melt butter in large pot over medium heat. Add the onion, celery, and carrot (if using fresh) and stir occasionally until the vegetables are slightly softened (about 5 min).
• Stir in the flour and cook for one min
• Slowly stir in broth, milk and seasonings.
• Bring to a simmer and cook until it begins to thicken.
• Add diced potatoes, corned beef, and cabbage  (and veggies if they were previously cooked and leftover)
• Simmer until warm
• *If using leftover veggies add them at the end of cooking so they do not overcook. You just want them to be re-warmed.

This recipe is derived from “The Foodie Affair”