This weekend is a big one for the Irish, and Irish at heart!
Chef Michael Kennedy from the Knotty Shamrock in Northfield is here with a traditional recipe for your celebration.
1qt Cooked Corned Beef (Cubed or Shredded)
1qt Potatoes (Cubed)
2C Cooked Cabbage
2qt Chicken Stock
1qt Corned Beef Cooking Liquid
1ea Medium Onion (Diced)
Rye Bread (Cubed and Toasted)
Salt and Pepper
Melt butter in a thick bottomed pot and add onions. Sweat onions until translucent and add flour. Stir constantly for about 3-4 minutes and whisk in milk, chicken stock and cooking liquid from the corned beef. Add the potatoes and continue to whisk occasionally for about 15 minutes. Add the sauerkraut and the cooked cabbage and cook for another 10-15 minutes. Add the corned beef and salt and pepper to taste. Cook for about 5 more minutes and take off the heat. To serve, ladle chowder into a bowl and top with rye croutons and Swiss cheese and bake or broil until the cheese begins to melt and lightly brown.
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