Creamy Brussel Sprout and Corned Beef Chowder

This hearty, winter-inspired chowder is pure comfort food to warm the soul on chilly days.

Prep Time


Cook Time







3 tbsp butter

1 onion, diced

1 carrot, diced

1 stalk celery, diced

2 cloves garlic, minced

1/4 tsp each salt and pepper

1 lb Brussels sprouts, stems trimmed and quartered

1 tbsp finely chopped fresh thyme

4 tsp all-purpose flour

4 cups reduced sodium chicken broth

2 cups diced, cooked Grobbel’s Gourmet Corned Beef, Flat Cut (leftovers are great)

2 yellow-fleshed potatoes, peeled and diced

2/3 cup 35% heavy cream

2 bay leaves

1/2 cup frozen corn kernels, thawed

2 tbsp finely chopped fresh chives



Melt butter in large saucepan over medium heat. Cook onion, carrot, celery, garlic, salt and pepper for 3 to 5 minutes or until softened. Stir in Brussels sprouts and thyme; cook for 3 to 5 minutes or until well coated and start to soften. Sprinkle with flour; cook for 2 minutes. Gradually stir in broth. Bring to a boil.

Stir in corned beef, potatoes, cream and bay leaves. Reduce heat to medium-low. Cook for 15 to 18 minutes or until potatoes are tender. Stir in corn and chives. Remove bay leaves before serving.

• Serve with saltine crackers.

  • While trimming the Brussels sprouts, reserve some of the outer leaves. Blanch them in boiling water for 1 minute and use as a garnish for the soup.