St. Paddy's Day Chowder for the Crockpot

• 2 cups water
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1 (3 lb) corned beef brisket
• 2 large red potatoes or 2 large yellow potatoes, cut in 1-inch pieces
• 2 medium carrots, cut in 1/2-inch pieces
• 1 (2 cup) package coleslaw mix (shredded cabbage & carrots)
• 12 cup sour cream
• 2 tablespoons Dijon mustard

1. In a 3-1/2 or 4-quart crockpot, mix the soup and water together.
2. Discard spice package from the meat and trim meat of fat.
3. Cut into 3/4-inch pieces.
4. Add the meat, potatoes and carrots to the crockpot.
5. Cover and cook on LO heat for 10-11 hours or on HI heat for 5-51/2 hours.
6. Turn off the cooker and stir in cabbage; let stand, covered, 5 minutes.
7. In a small bowl, mix together the sour cream and mustard.
8. Top individual servings with this sour cream mixture.

water, condensed cream, corned beef brisket, red potatoes, carrots, carrots, sour cream, mustard

Taken from www.food.com/recipe/st-paddys-day-chowder-for-the-crockpot-422455 (may not work)