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

1. 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.
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.