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. From about.com.
- 236.59-354.88 ml leftover diced corned beef
- 473.18 ml leftover diced potatoes
- 236.59 ml leftover diced carrot
- 236.59 ml leftover diced cabbage
- 118.29 ml chopped onion
- 236.59 ml chicken broth
- 2 (609.51 g) can cream of potato soup
- 236.59 ml half-and-half or 236.59 ml whole milk
- salt and pepper, to taste
- more half-and-half (optional) or milk (optional)
- 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.
Perfect! I can only eat leftovers about 2 times and then I'm done so after celebrating St. Paddy's day 3 times I was wondering what I'd do with all my leftovers...this fit the bill! So easy, dumped it all in, let it simmer all afternoon and finished it with just a little heavy cream (what I had on hand leftover from Irish Coffees)...served it tonight with crusty bread and I'm excited for lunch tomorrow. Thanks SO much for posting...my new post St. Paddy's day tradition!
Being that I tweaked the recipe with what I had on hand, it is delicious. I used 2 percent milk, cream of whatever soup I had, canned carrots, all the cabbage, fresh and leftover cooked, threw in the cooked red potatoes and added a handful of mashed potato buds to add that potatoey texture and no chowder is complete without a can of undrained corn, used beef broth. Cooked longer because of the fresh cabbage. Just great. Imagine what it would taste like if I followed the recipe? Easy, my tweaked recipe made a lot!