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St. Paddy's Day Chowder for the Crockpot

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“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.”
READY IN:
11hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Turn off the cooker and stir in cabbage; let stand, covered, 5 minutes.
  3. In a small bowl, mix together the sour cream and mustard. Top individual servings with this sour cream mixture.

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