Corned Beef Chowder Recipe
Ingredients
| Milk | 3 Cup (16 tbs) | |
| 1 10 1/2-ounce can condensed cream of potato soup | ||
| Pepper | 1 Dash | |
| 1 10-ounce package frozen Brussels sprouts, thawed | ||
| 1 12-ounce can corned beef, broken into pieces | ||
Directions
In large saucepan blend 1 1/3 cups of the milk, potato soup, and pepper.
Cut up Brussels sprouts; stir into soup.
Bring to boiling, stirring occasionally.
Reduce heat; simmer till Brussels sprouts are tender, about 15 minutes.
Add remaining milk and corned beef.
Heat through.
Cut up Brussels sprouts; stir into soup.
Bring to boiling, stirring occasionally.
Reduce heat; simmer till Brussels sprouts are tender, about 15 minutes.
Add remaining milk and corned beef.
Heat through.
Chef
