Corned beef and corn chowder
4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
Leftover St. Patrick's Day corned beef has a delicious new fate in this creamy chowder. A can of creamy potato soup helps to jumpstart this recipe. You’ll only need to invest some time chopping the onion and fresh thyme. Toss in some fennel seeds for a tasty twist. Fennel seed, which tastes faintly of caraway seed and licorice, is a wonderful complement to corned beef. Give it a try in this recipe by adding 1/2 teaspoon of fennel seed with the potato soup and reducing the thyme to 1/2 tablespoon. While the soup simmers, toss together a quick salad to serve on the side.
Ingredients
Cooking spray
1 spray(s)
Onion
1 medium, diced
Fresh thyme
1 Tbsp, fresh, chopped
Cooked lean corned beef
4 oz, diced (about 1 cup)
Frozen corn
10 oz
Canned cream of potato soup made with fat-free milk
45 fl oz
Black pepper
⅛ tsp, or to taste
