CROCK POT CORNED BEEF AND CABBAGE CHOWDER RECIPE
This delicious corned beef chowder is made with corned beef and leftover cabbage, potatoes, and cream of potato soup, along with carrots and onions.
Provided by Diana Rattray
Categories Soup
Time 4h15m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Dice the corned beef, potatoes, carrots, and cabbage. Chop the onions finely.
- In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup.
- Cover and cook on low for 4 to 5 hours, stirring about halfway through cooking.
- Add 1 cup of half-and-half. Stir to blend and then add salt and pepper, to taste.
- Cover the pot and cook for about 20 to 25 minutes longer, or until hot. Add more half-and-half to thin slightly, if necessary.
Nutrition Facts : Calories 292 kcal, Carbohydrate 26 g, Cholesterol 66 mg, Fiber 3 g, Protein 16 g, SaturatedFat 5 g, Sodium 1153 mg, Sugar 4 g, Fat 14 g, ServingSize 1 pot (6 servings), UnsaturatedFat 0 g
BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD
This is a fast and delicious one-skillet cornbread dinner. This recipe with the weiners and beans can also be cooked as a delicious side dish for your next barbecue. So you get two recipes in one! I hope you enjoy it! Photos are my own and so is this humble recipe.
Provided by BonniE !
Categories Other Side Dishes
Time 50m
Number Of Ingredients 18
Steps:
- 1. BEANS AND WEINERS: Pre-heat the oven to 400 degrees. Set a heavy castiron skillet inside to preheat as well. You want the skillet hot.
- 2. Chop the onion and pepper and saute over medium heat until done.
- 3. Add the beans to the vegetables.
- 4. Mix well.
- 5. Add the chopped jalapeno peppers.
- 6. Add the ketchup, brown sugar, and barbecue sauce.
- 7. Slice the hot dogs into bite-sized pieces.
- 8. Add the sliced hot dogs to the bean mixture in the skillet.
- 9. Remove the hot skillet from the oven with a mitt. Add a little oil and swish it around in the skillet. Using a barbecue brush, brush some oil on the sides of the skillet, put the bean mixture in the castiron skillet and set aside while you make the topper.
- 10. CORNBREAD TOPPER: In a medium size mixing bowl, add cornmeal, flour, baking powder, sugar and salt. Mix well with a whisk. Add an egg in a well in the center and the oil, whisk it to gently mix, then add the buttermilk.
- 11. GENTLY MIX with only 3 or 4 turns of the whisk, just until all the flour is moistened. DO NOT BEAT!
- 12. With a large spoon put gobs of cornmeal batter on top of the bean mixture in the skillet.
- 13. Spread the batter evenly over the bean mixture.
- 14. Bake for about 30 minutes until golden brown.
- 15. Cut a slice and Enjoy!
BONNIE'S CORNED BEEF CHOWDER
This is a delicious way to serve your leftovers from your corned beef and cabbage dinner. So easy to prepare, just toss the ingredients in the crockpot and let it cook to blend the flavors! Trust me, it won't taste like it is left over! This is a keeper for us, and I hope it will be a keeper for your family. Enjoy!
Provided by BonniE !
Categories Chowders
Time 3h10m
Number Of Ingredients 9
Steps:
- 1. MAKE THE SOUP: Add the 2 cans of potato soup to the crockpot. (don't add water to the soups!) Add the chicken broth and give it a stir until well mixed. Add red potatoes, cabbage, onions, carrots and stir. Cook for one hour on HIGH and then turn to LOW and cook for 3 hours. Stir halfway through.
- 2. Add the cream and the milk (according to how thick you want the chowder, more if needed.) and season with salt and pepper to taste. Cover and cook on LOW for 20 to 30 minutes, and serve! Enjoy!
CABBAGE AND CORNED BEEF CHOWDER
This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.
Provided by HomerSoda
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
- Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
- Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
- Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g
DUTCH OVEN ROASTED CORNED BEEF IN ALE--BONNIE'S
This is a very delicious and yummy way to make company-worthy corned beef. It comes out so moist and tender. I used my large Dutch oven and prepared a big one-pot meal. While the meat and vegetables were roasting, I had plenty of time to relax and enjoy sitting on the patio while our dinner almost cooked itself! Enjoy!
Provided by BonniE !
Categories Beef
Time 4h20m
Number Of Ingredients 7
Steps:
- 1. Pre-heat oven to 325 degrees.
- 2. Open the corned beef and remove the Spice Packet from the package. Rinse the corned beef. Blot with paper towels.
- 3. Place the corned beef in a large dutch oven and sprinkle the seasoning packet of spices over the meat.
- 4. Add 1 cup beef broth and the 12 ounce bottle of Pale Ale. Make sure the liquid barely covers the meat. If it doesn't, add a little more broth.
- 5. Cover and place the pot in the oven. Cook for 1 hour at 325 degrees, then lower the oven temperature to 300 degrees and cook for 1 ½ hours more before adding the vegetables.
- 6. Now Add the Vegetables: Remove pot from the oven. Move the meat to the side and add the vegetables. Push the vegetables down in the liquid. They won't be completely covered with liquid. Cover and put the pot back in the oven and finish cooking vegetables another 1 ½ hours. By then, the meat and vegetables should be fork tender but not falling apart.
- 7. To Serve: Slice corned beef across the grain. Enjoy!
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