Soup, Chili, Stew and Dumpling Recipes
Corned Beef and Cabbage Chowder
Yield: 8 servings
Ingredients
- 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 all-purpose flour
- 3 to 4 cups milk
- 1 pound shaved corned beef, cut up
Instructions
- In a 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.