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This easy crockpot soup is a delicious 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
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
Classic Corned Beef Dinner
Corned Beef Bake
Baked Corned Beef
Glazed Corned Beef
Oven Corned Beef and Vegetables
Corned Beef Sandwich
Crockpot Corned Beef Boiled Dinner
Corned Beef Hash with Eggs
Corned Beef Index
Cabbage Recipe Index
Beef Recipes Index
Crockpot Beef Recipes
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