This easy crockpot soup is a delicious way to enjoy corned beef dinner leftovers, and it’s so quick to put together. Serve this chowder with hot baked rolls or biscuits for a great family meal.
Prep Time: 15 minutes
Ingredients:
- 1 to 1 1/2 cups leftover diced corned beef
- 2 cups leftover diced potatoes
- 1 cup leftover diced carrots
- 1 cup leftover diced cabbage
- 1/2 cup chopped onion
- 1 cup chicken broth
- 2 cans (10 3/4 ounces each) cream of potato soup
- 1 cup half-and-half or whole milk
- salt and pepper, to taste
- more half-and-half or milk, optional
Preparation:
In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired. Serves 6
Corned Beef and Cabbage Chowder
Diana Rattray