St. Paddy's Day Chowder for the Crockpot

Here's a hearty, creamy chowder for St. Patrick' Day. You guessed it. It contains corned beef, potatoes, carrots and cabbage: St. Patrick's favorite feast in a soup! (No, it's not green -- and it's perfect to eat anytime of the year!) Recipe comes from BH&G.

• Ready In: 11 hrs 20 mins
• Serves: 6

Ingredients

• 2  cups water
• 1 (10 3/4ounce) can  condensed cream of celery soup
• 1 (3 lb)  corned beef brisket
• 2  large  red potatoes or 2  large yellow potatoes, cut in 1-inch pieces
• 2  medium carrots, cut in 1/2-inch pieces
• 1 (2 cup) package  coleslaw mix (shredded cabbage & carrots)
• 1⁄2 cup sour cream
• 2  tablespoons Dijon mustard

Directions

1. In a 3-1/2 or 4-quart crockpot, mix the soup and water together. Discard spice package from the meat and trim meat of fat. Cut into 3/4-inch pieces. Add the meat, potatoes and carrots to the crockpot. Cover and cook on LO heat for 10-11 hours or on HI heat for 5-51/2 hours.
2. Turn off the cooker and stir in cabbage; let stand, covered, 5 minutes.
3. In a small bowl, mix together the sour cream and mustard. Top individual servings with this sour cream mixture.