Corned Beef & Cabbage Chowder

• 2 tablespoons country crock spread
• 1/2 cup celery thinly sliced
• 1/2 cup onion
• 2 cups water
• 2 cups cabbage
• 1 cup carrots thinly sliced
• 1 lipton soup secrets noodle soup mix with real chicken broth
• 1 teaspoon prepared mustard
• 1 1/2 tablespoons all-purpose flour
• 2 cups milk
• 1/4 pound corned beef thinly sliced cooked, cut into thin strips

1. Melt Spread in large saucepan or stockpot over medium heat and cook celery until tender. Stir in water, cabbage and carrots. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 15 minutes or until vegetables are almost tender.
2. Stir in Lipton(R) Soup Secrets(R) Noodle Soup Mix with Real Chicken Broth, then mustard and flour blended with milk. Bring to the boiling point, reduce heat to low and simmer, stirring constantly, until chowder is thickened, about 5 minutes. Stir in corned beef and heat through, but do not boil.

country, celery, onion, water, cabbage, carrots, chicken broth, mustard, flour, milk, beef

Taken from www.yummly.com/recipe/Corned-beef-_-cabbage-chowder-303068 (may not work)