Since it’s St. Patricks day tomorrow, I’m sure many of you had a traditional meal of Corned Beef and Cabbage. If you have any leftovers you might be wondering what you are going to do with them. I have the perfect recipe for you!
This chowder is easy, tasty, and best of all, frugal! You most likely already have all the ingredients on hand. If you don’t, this recipe is so simple and versatile that you can probably make it work with whatever you do have in your kitchen!
Slow Cooker Corned Beef and Cabbage Chowder
Adapted from: About.com
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 milk
- salt and pepper, to taste
- more 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 milk and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk to thin slightly, if desired. Serves 6.
Serve with biscuits or hot baked rolls!
What do you do with your corned beef leftovers?