For St. Patrick's Day, here is a great chowder recipe with all the corned beef you crave!
1 small onion, sliced
1 tbsp canola oil
2 cans (14-1/2 oz each) vegetable broth
1 can (14-1/2 oz) reduced-sodium beef broth
2 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp ground mustard
1/4 tsp celery salt
5 oz deli corned beef, chopped
1 cup sauerkraut, rinsed and well drained
2 slices rye bread, cubed
4 slices Swiss cheese
In a small skillet, saute onion in oil until tender. Meanwhile, in large saucepan, bring the vegetable and beef broths to a boil; stir in the horseradish, Worcestershire sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low; cover and simmer for 10 minutes.
Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.