Cabbage Chowder
Submitted by katrin
Creamy cabbage chowder with potatoes and carrots in a buttery milk broth. Only 30 minutes, 9 ingredients, and pure comfort in every spoonful.
YIELD
8 servingsPREP
5 minCOOK
25 minREADY
30 minNine ingredients. Thirty minutes. One pot. This cabbage chowder is proof that you don’t need a complicated recipe to land something warm and satisfying on the table.
Shredded cabbage, diced potatoes, and sliced carrots simmer together in water until fork-tender, then butter and milk go in at the end to turn the whole thing creamy and rich. A pinch of sugar balances the natural bitterness of the cabbage.
This is the soup you make when the fridge is almost bare and you still want something that feels like a hug. It feeds eight, costs next to nothing, and the leftovers are even better reheated the next day.
Pro Tips
- Cook the vegetables over low heat so they soften without falling apart
- Warm the milk before adding it to the pot to prevent curdling
- For a richer chowder, swap half the milk for heavy cream or stir in a handful of shredded cheddar at the end
Ingredients
Directions
Put all ingredients, except milk and butter, in a pot and cook over low heat until the vegetables are done.
Add the butter and milk and heat through.
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