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