Corned Beef & Cabbage Chowder

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 4 stalks celery, chopped
• 4 cloves garlic, minced
• 1 tablespoon chopped, fresh thyme or 1 teaspoon dried
• 1 teaspoon dried dill seed
• 1 teaspoon ground nutmeg
• 1 bay leaf
• 2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 4 cups chicken broth
• 1/4 cup Guinness
• 2 tablespoons Vermouth
• 1 large Russet potato, baked, cooled and cubed
• 3 cups chopped cabbage
• 2 cups finely chopped corned beef
• 1 cup half and half
• 1 cup heavy cream

1. In large soup pot, heat olive oil over medium heat. Add onion and saute until soft and translucent, about 10 minutes. Add carrots and celery and continue to cook another 10 minutes. Add garlic, thyme, dill seed, nutmeg, bay leaf, salt and pepper; cook for 5 minutes.
2. Add chicken broth, stout and vermouth; bring to a boil. Reduce heat and simmer for 15 minutes. Add potato, cabbage and corned beef. Simmer for 20 minutes until cabbage is tender. Add half and half and cream and heat, but do not boil.
3. Serve with chives, grated Irish cheese and Irish soda bread.

olive oil, onion, carrots, stalks celery, garlic, thyme, dill, ground nutmeg, bay leaf, kosher salt, pepper, chicken broth, ubc, russet potato, cabbage, corned beef, heavy cream

Taken from www.epicurious.com/recipes/member/views/corned-beef-cabbage-chowder-52192401 (may not work)