Corned Beef and Cabbage Chowder

1/2 cup butter
1 cup thinly sliced celery
1 cup finely chopped onions
3 cups water
4 cups shredded cabbage
2 cups thinly sliced carrots
2 envelopes chicken noodle soup mix
2 teaspoon dry mustard
3 heaping tablespoons flour
3 to 4 cups milk
1 pound shaved corned beef, cut up

In large saucepan, melt butter. Add celery and onions and cook until tender. Add water, cabbage and carrots and bring to a boil. Cover and let simmer, stirring occasionally until cabbage and carrots are tender.

Add chicken noodle soup mix.

Blend together dry mustard and flour with milk to make a paste; stir this mixture into the saucepan and bring to a boil. Simmer, stirring constantly, until thickened, about 5 to 10 minutes.

Add corned beef and stir until heated through, being careful that it doesn't stick to the bottom. Season to taste with salt and pepper.

Makes 8 servings.