Cabbage and Corned Beef Chowder

Name: Cabbage and Corned Beef Chowder
Total time: 55
Yield: 8
Ingredients: 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

Recipe by HomerSoda from allrecipes.com

Dinner,Lunch 55 Mins.

Ingredients

8 servings

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3 tablespoons butter
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1 tablespoon olive oil
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1 onion, chopped
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4 cloves garlic, chopped
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¼ cup all-purpose flour
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1 teaspoon dill seed
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½ teaspoon tarragon leaves
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¼ teaspoon ground black pepper

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4 cups chicken broth
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3 cups chopped cabbage
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2 cups finely chopped deli corned beef
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2 cups half-and-half
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1 (8 ounce) package cream cheese
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2 tablespoons cornstarch
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2 tablespoons water

Instructions

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.