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
A simple mustard and peach preserves glaze flavors this roasted pork tenderloin. I used a grill seasoning blend before searing the pork, but feel free to use your own seasoned salt blend or salt and pepper.
Ingredients:
- 2 tablespoons olive oil
- 2 pork tenderloins, about 1 1/2 pounds
- grill seasoning blend or salt and pepper
- 1 cup peach or apricot preserves
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoon brown sugar
Preparation:
Heat oven to 350°.
Heat olive oil in a large skillet over medium heat. Wash pork and cut away excess fat and silver skin. Season with the salt and pepper or grill seasoning. Sear on all sides, about 6 to 8 minutes total. Transfer to a baking pan.
Combine the remaining ingredients in a saucepan and bring to a simmer. Remove from heat and set aside.
Roast for about 12 minutes, brush generously with the glaze mixture, then continue roasting for 5 to 10 minutes longer, or until the pork registers 165° on an instant read thermometer stuck into the thickest part of a tenderloin. Reheat the remaining glaze and serve with the pork.
