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 all-purpose flour
  • 3 to 4 cups milk
  • 1 pound shaved corned beef, cut up


  1. 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.
  2. Add chicken noodle soup mix.
  3. 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.
  4. Add corned beef and stir until heated through, being careful that it doesn't stick to the bottom.
  5. Season to taste with salt and pepper.

Yield: 8 servings