Corned Beef & Cabbage Chowder
|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|
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.