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Corned Beef and Cabbage Chowder




  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.

Makes 8 servings.


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