Corned Beef Chowder
|Milk||3 Cup (48 tbs)|
|Condensed cream of potato soup||10 1⁄2 Ounce (1 Can)|
|Frozen brussels sprouts||10 Ounce, thawed (1 Package)|
|Canned corned beef||12 Ounce, broken into pieces (1 Can)|
In large saucepan blend 1 1/3 cups of the milk, potato soup, and pepper.
Cut up Brussels sprouts; stir into soup.
Bring to boiling, stirring occasionally.
Reduce heat; simmer till Brussels sprouts are tender, about 15 minutes.
Add remaining milk and corned beef.