Give Your Leftovers New Life With This Corned Beef and Cabbage Chowder

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 or light cream. 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 milk or more half-and-half to thin slightly, if necessary.