CORNED BEEF CHOWDER--BONNIE'S

Bonnie ^O^

By
@Utahn

This is a delcious way to serve your leftovers from your corned beef and cabbage dinner. So easy to prepare, just toss the ingredients in the crockpot and let it cook to blend the flavors! Trust me, it won't taste like it is left over! This is a keeper for us, and I hope it will be a keeper for your family. Enjoy!

The photo is my own and so is this humble recipe.


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

3 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 c
leftover cooked and diced corned beef
2 c
small diced leftover red potatoes
1 c
diced chopped cabbage
1 c
small diced cooked onion
2 c
leftover diced carrots
1 can(s)
chicken broth
2 can(s)
cream of potato soup (10 3/4 oz. size)
1 c
half and half
1 c
milk. lighter version, use 2% milk.

Directions Step-By-Step

1
MAKE THE SOUP:
Add the 2 cans of potato soup to the crockpot. (don't add water to the soups!) Add the chicken broth and give it a stir until well mixed. Add red potatoes, cabbage, onions, carrots and stir. Cook for one hour on HIGH and then turn to LOW and cook for 3 hours. Stir halfway through.
2
Add the cream and the milk (according to how thick you want the chowder, more if needed.) and season with salt and pepper to taste. Cover and cook on LOW for 20 to 30 minutes, and serve! Enjoy!

About this Recipe

Course/Dish: Chowders, Beef Soups
Main Ingredient: Beef
Regional Style: American