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Corned Beef & Cabbage Chowder

American.foodie's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs), finely chopped
  Water 2 Cup (32 tbs)
  Coarsely shredded cabbage 2 Cup (32 tbs)
  Thinly sliced carrots 1 Cup (16 tbs)
  Noodle soup mix with real chicken broth 1 Tablespoon (1 Envelope)
  Dry mustard 1 Teaspoon
  All purpose flour 1 1⁄2 Tablespoon
  Milk 2 Cup (32 tbs)
  Thinly sliced cooked corned beef 1⁄4 Pound, cut into thin strips
Directions

In large saucepan or stockpot, melt butter and cook celery and onion over medium heat until tender.
Stir in water, cabbage and carrots.
Bring to a boil, then simmer covered, stirring occasionally, 15 minutes or until vegetables are almost tender.
Stir in noodle soup mix, then mustard and flour blended with milk.
Bring just to the boiling point, then simmer, stirring constantly, until chowder is thickened, about 5 minutes.
Stir in corned beef and heat through, but do not boil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Everyday

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