St. Paddy's Day Chowder for the Crockpot

Name: St. Paddy's Day Chowder for the Crockpot
Prep time: 20 min
Cook time: 11 h
Total time: 11 h 20 min
Yield: 6 serving(s)
Ingredients: 2 cups water; 1 (10 3/4 ounce) can condensed cream of celery soup; 1 (3 lb) corned beef brisket; 2 large red potatoes or 2 large yellow potatoes, cut in 1-inch pieces; 2 medium carrots, cut in 1/2-inch pieces; 1 (2 cup) package coleslaw mix (shredded cabbage & carrots); 1/2 cup sour cream; 2 tablespoons Dijon mustard

Submitted by Lorraine of AZ

"Here's a hearty, creamy chowder for St. Patrick' Day. You guessed it. It contains corned beef, potatoes, carrots and cabbage: St. Patrick's favorite feast in a soup! (No, it's not green -- and it's perfect to eat anytime of the year!) Recipe comes from BH&G."

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Ready In:: 11hrs 20mins
Ingredients:: 8
Serves:: 6

ingredients

2 cups water
1 (10 3/4 ounce) can condensed cream of celery soup
1 (3 lb) corned beef brisket
2 large red potatoes or 2 large yellow potatoes, cut in 1-inch pieces
2 medium carrots, cut in 1/2-inch pieces
1 (2 cup) package coleslaw mix (shredded cabbage & carrots)
¹⁄₂ cup sour cream
2 tablespoons Dijon mustard

directions

In a 3-1/2 or 4-quart crockpot, mix the soup and water together. Discard spice package from the meat and trim meat of fat. Cut into 3/4-inch pieces. Add the meat, potatoes and carrots to the crockpot. Cover and cook on LO heat for 10-11 hours or on HI heat for 5-51/2 hours.
Turn off the cooker and stir in cabbage; let stand, covered, 5 minutes.
In a small bowl, mix together the sour cream and mustard. Top individual servings with this sour cream mixture.