This easy crockpot soup is an excellent 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.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1 to 1 1/2 cups leftover diced corned beef
- 2 cups leftover diced potatoes
- 1 cup leftover diced carrots
- 1 cup leftover diced cabbage
- 1/2 cup chopped onion
- 1 cup chicken broth
- 2 cans (10 3/4 ounces each) cream of potato soup
- 1 cup half-and-half or whole milk
- salt and pepper, to taste
- more half-and-half or milk, optional
Preparation:
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.
Serves 6.
More Corned Beef Recipes
Corned Beef and Cabbage Rolls
Corned Beef and Spinach Strata
Quick and Easy Corned Beef and Cabbage Casserole
Corned Beef Noodle Casserole With Spinach and Cheese
