Just in Time for St. Paddy’s – Corned Beef Chowder

Just in Time for St. Paddy’s – Corned Beef Chowder

Yes, yes, yes…
this is a redo – and I really didn’t change the original recipe.
I had a couple of people ask for the recipe, and although they could just go and look it up – this kills 2 boids with one blarney stone.

…think of it as a retro look back at something you probably didn’t want to cook the first time around.
And besides, I monkeyed around with the original post and created a fatal error there…. it’s gone.

What’s This Blarney and why are we kissing it?
I think I’m one quarter Irish…
I’m not terribly sure. Family says we’re English / Irish…
But, I’ve got one great grandmother that looks all the world like a Full Cherokee, and another that looked like she stepped out of a Hummel Display Case.

You could mistake my mom’s dad for a leprechaun, and my own father looked Jewish.
And his dad..   Well, let’s just say he was hearty stock. (I get my meaty hands from him).
Go figure…

I’ve never been all that up on the whole genealogy thing, and the thought of putting it down on paper just makes me dizzy… There are other family members who can take care of that.

But, I’ll take being Irish.
They’ve got that sexy accent going for them.

Back when I was working at the Deli, we had a stockpile of recipes intended for each festive time of the year. Being a German restaurant, they were flavorful, heavy… meaty / cheesy.
This isn’t any different.

And, if you’re not into the whole fake accent, green touted, drunken abandon kind of thing..
well – 
It makes a great game day food, a perfect cold day meal, and well…it’s Chowder!  Do you really need any other reason other than that?

Corned Beef Chowder
Serves 6 to 8
1 Pound of Cooked Corned Beef – Shaved (or sliced very thin)
2 Russet Potatoes – Peeled and Diced
1 Cup Carrots – Peeled and Diced
2 Cups Shredded Cabbage
1 Large Onion – Chopped
2 Cups Chicken Broth
1 Can (10 3/4 ounces) Cream of Potato Soup
1 Cup Havarti Cheese – Cubed
1 Beer
2 Cups Milk
1 Cup 1/2 and 1/2
1/4 Cup Chopped Parsley
2 Cloves Garlic – Minced
Salt and Pepper, to taste
6 Quart Slow Cooker
6 Softball Sized Irish Soda Bread Bowls (See Below)

In a 4 to 6-quart slow cooker, combine All the ingredients except the 1/2 n 1/2.
Cover and cook on LOW for 4 to 5 hours
At about 2 hours, stir the pot and add additional milk if the chowder is too thick
When the time is up, add the 1/2 and 1/2 and Cover and cook for 25 minutes longer

Caraway Soda Bread
Makes 6 Round Loaves
4 Cups All Purpose Flour (Plus extra for Table Work)
1 1/2 Teaspoon Baking Soda
1 Teaspoon Cream of Tartar
1 Teaspoon Salt
1 Teaspoon Caraway Seeds
1/2 Cup Sugar
1/2 Cup Butter Melted – (cooled to room temperature)
1 3/4 Cups Buttermilk
Large Mixing Bowl
2 Baking Trays
Cooking Spray

Preheat oven to 375
Combine dry ingredients in large bowl
Add the cooled butter and buttermilk and mix well
Transfer dough to a lightly floured surface
Knead for 2 minutes, until dough is firm (Add additional flour if it is too sticky)
Shape into 6 Softball Sized round loaves
Rub each loaf with a little extra buttermilk
Sprinkle each lightly with flour and cut an X into the top of each loaf with a knife
Place on a baking sheet sprayed with cooking spray dusted with floured.
Bake for 1 hour or until they are a golden brown color.
Cool on a rack
When the loaves are cool, Cut the tops off the loaves and scoop out most of the softer inner bread.
Fill with the chowder and serve.

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