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Corned Beef Chowder



  1. In a large saucepan cook onion in the butter, medium-high heat, until tender.
  2. Stir in the hash, corn, soup, mustard and Worcestershire sauce.
  3. Gradually blend in the milk. Bring to a boil then reduce heat & simmer about 5 minutes, stirring often.
  4. Stir in the parsley.
  5. Serve hot.

4 servings


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