Slow Cooker Corned Beef and Cabbage Chowder
photo by Tenngarden
- Ready In:
- 5hrs 5mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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)
directions
- 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.
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Reviews
-
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!
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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!
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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