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Corned beef and Cabbage Chowder

Sandra Shaffer
  • 2018 minutes
  • Serves 4 to 6

INGREDIENTS

2 cups

Corned beef, cooked and diced

2

Bay leafs

1/4

head Cabbage

3

Carrots, fresh or leftovers

3

Celery stalks

1

Onion, diced (about 1 cup), small

3

Red potatoes, cooked

1 tsp

Thyme, dried

2 cups

Beef broth

4 tbsp

Flour

2

milk

4 tbsp

Butter