• Peanut or grape seed oil        1 tbsp/15 ml
  • 1 Vidalia onion, peeled and julienned
  • Garlic, minced        1 tbsp/15 ml
  • Salt and pepper
  • Caraway seeds        1 tsp/5 ml
  • White wine        2 tbsp/30 ml
  • Chicken or vegetable stock        2 cups/500 ml
  • Milk        1 cup/250 ml
  • Heavy cream         4 cups/1 litre
  • Corned beef, chopped        1 cup/250 m
  • Sauerkraut        ½ cup/125 ml


  • Heat oil in saucepan on medium heat. Add onions and garlic and sauté for 2 to 3 minutes.
  • Add caraway seeds and continue sautéing for another 30 seconds.
  • Add white wine and simmer for 2 minutes.
  • Add stock, milk, cream and sauerkraut. Bring to a boil and simmer for 10 minutes.
  • Add chopped corned beef and continue to simmer.
  • Season with salt and pepper to taste (adjust amount depending on how salty your corned beef is).
  • If you like thicker chowder, mix a little cornstarch and water together and whisk into simmering soup.
  • Ladle chowder into bowls and top with a little horseradish, croutons and green onion.

The above recipe, created by Chef Bryan Jurek, is featured on Fionn MacCool's Irish Menu available at all Fionn MacCool's locations until March 23. Serves 6-8.