Corned Beef, Corn and Potato Chowder

Happy Saint Patrick's Day a day early!  I had some left over corned beef, so I decided to make a chowder.  Easy to make and very mild, even your children will eat this. This is a great way to finish up your extra corned beef from last night's boiled dinner!  Serve with fresh Irish Soda Bread.




6 potatoes peeled and cubed
1 medium onion chopped 
2 cups cubed cooked corned beef (I used what ever I had left)
4 cups milk (or a combination of milk and cream)
1 can corn (I had 4 small fresh corns which I scraped and boiled)
Salt and Pepper to taste (even with the corned beef, some additional salt was needed)
Chopped, fresh parsley

• Place cubed potatoes in a dutch oven and pour just enough water on top to cover the potatoes
• Add chopped onion and cubed corned beef and put pot on to boil
• When potatoes are aldente, add corn and finish cooking
• Once potatoes are soft, drain
• Place the potatoes, corned beef and onion back into the pot and add 4 cups of milk
• Add salt and pepper
• Bring the soup to a boil and stir until thickened.
• Remove from heat and place 2 cups of mixture into a blender
• Blend until well mixed
• Return mixture to pot and mix in
• Add chopped parsley and serve

-Queenie Cuisine