Photo of Corned beef and corn chowder by WW

Corned beef and corn chowder

Total Time
30 min
15 min
15 min
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.


Cooking spray

1 spray(s)

Uncooked onion(s)

1 medium, diced

Fresh thyme

1 Tbsp, fresh, chopped

Cooked lean corned beef

4 oz, diced (about 1 cup)

Frozen corn kernels

10 oz

Canned cream of potato soup made with fat-free milk

45 fl oz

Black pepper

tsp, or to taste


  1. Coat a large soup pot with cooking spray and set over medium heat. Add onion and sauté; until soft, about 5 minutes. Stir in thyme, corned beef and corn; cook, stirring, for 2 to 3 minutes more.
  2. Stir in potato soup and bring to a simmer. Let simmer for 5 minutes and season to taste with pepper. Yields about 1 heaping cup per serving.