Corned beef soup using your leftover corned beef from St. Patricks Day! Make this chowder in your Instant Pot, Ninja Foodi or on your stovetop tonight!
I just threw together this corned beef soup and it came out creamy and fantastic! Perfect lunch for me. If you’re wondering what’s the best leftover corned beef recipe I think I have it here! We made it and added it to our list of easy Instant Pot recipes but you can make it as a Ninja Foodi recipe or on your stovetop too. I have you covered.
I bet you didn’t completely finish your hunk of meat yesterday did you??
We didn’t, so I thought I’d create a corned beef soup to enjoy it today too!
I had everything I needed in my fridge. To begin with this is what I added. I used frozen vegetables but you could use canned, they will just become softer.
We made our easy Instant Pot corned beef and cabbage recipe again this year. Our piece was about 3.5 lbs. which left about 1.5 cups of diced leftover corned beef. A perfect amount for this Instant Pot corned beef chowder we called it.
- Cooking corned beef and cabbage has never been easier with the existence of pressure cookers nowadays. Just incredible I tell you. Fall apart goodness with TONS of flavor which is why I say to season when it is done.
Why do I season our leftover corned beef soup at the end?
- Corned beef already has tons of flavor, I want to taste that
- We are trying to decrease our salt intake as a whole
- Some beef broth’s have a lot of sodium in them already
- At the end of the day it is up to you whether you add salt during the cooking process or at the end
This is what you need to make our stovetop or pressure cooker corned beef soup recipe
- Leftover corned beef
- Beef broth
- We used this low sodium container
- Heavy whipping cream
- Frozen mixed vegetables
- Can use canned but they will come out much softer
What if you want to make corned beef chowder on the stovetop?
- I have directions for that in the recipe card below
- There are really no changes other than keeping it on medium heat
- Allow your soup to stay on a slow rolling boil until meat and vegetables soften to your liking
- Use cornstarch and whipping cream mixture to thicken at the end
Looking for other leftover corned beef recipes?
- We love our homemade corned beef hash recipe
- You can of course make corned beef sandwiches too
- Corned beef and cabbage casserole would be amazing
Corned Beef Soup
- 1.5 c corned beef or more, diced, this is how much we used
- 3/4 c onion diced
- 2 c beef broth
- 1 c frozen mixed vegetables
- 1 c heavy whipping cream
- 3 tbsp cornstarch
- 1/4 tsp salt optional, I suggest seasoning when it is done
- Dice your leftover corned beef into small bite size pieces. Add this, your diced onion, frozen mixed vegetables and beef broth into your pressure cooker. Can add salt now, I choose to season at the end (some corned beef and broth already has a lot of salt in it)If cooking on a pot on your stovetop put on medium heat.
- Set your pressure cooker to high pressure for 2 minutes. Allow to naturally release for 5 minutes, then let out rest of steam.If making on the stovetop allow it to come to a rolling boil stirring it until the vegetables are as soft as you'd like and meat has softened.
- Whisk together your whipping cream and cornstarch in a separate bowl until all lumps are gone.
- Turn your pressure cooker off, then press saute and wait until it begins to bubble. Pour your cornstarch mixture in and allow to bubble for about 2 minutes, stirring, so chowder/soup thickens. Serve!If making on stovetop add cornstarch mixture once your vegetables are softened to your desired texture, stir until it is as thick as you want it. Remove from heat and serve immediately.
- We like to serve this with a side of rolls.