Cabbage and Corned Beef Chowder

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can corned beef, chopped
• 3 cups chicken broth
• 1 (16 ounce) package frozen shredded hash brown potatoes
• 1 (10 ounce) package frozen corn
• 1 head cabbage, chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup sour cream

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and cook until the onion is just beginning to soften, about 5 minutes.
3. Stir in the corned beef, and cook until it starts to brown, about 5 minutes.
4. Add the chicken broth, hash brown potatoes, corn, cabbage, thyme, salt, and pepper. Bring to a boil, reduce heat to low, and simmer until the potatoes are tender, about 15 minutes.
5. In a small bowl, whisk together the flour and milk until smooth. Gradually stir the flour mixture into the soup. Simmer until the soup has thickened, about 5 minutes.
6. Stir in the sour cream, and simmer until heated through, about 5 minutes more.
7. Serve hot.

Interesting Facts

• St. Patrick's Day is the most popular day for eating corned beef in the United States, but it is enjoyed year-round.
• Cabbage is a good source of vitamins C and K, and is high in fiber.
• Corned beef is a type of salt-cured beef that has been around for centuries.