Creamy potato chowder with corned beef shreds & garlic croutons. Creamy potato chowder with corned beef shreds & garlic croutons Simple dish that is very rich and savory. Heat the oil in a large soup pot over medium heat. Creamy Potato and Corned Beef Chowder will transform your corned beef leftovers into an delicious and hearty comfort food dinner!

Creamy potato chowder with corned beef shreds & garlic croutons In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Combine, in a large pot,all ingredients except milk and flour/water.

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, creamy potato chowder with corned beef shreds & garlic croutons. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Creamy potato chowder with corned beef shreds & garlic croutons Simple dish that is very rich and savory. Heat the oil in a large soup pot over medium heat. Creamy Potato and Corned Beef Chowder will transform your corned beef leftovers into an delicious and hearty comfort food dinner!

Creamy potato chowder with corned beef shreds & garlic croutons is one of the most popular of recent trending foods on earth. It's enjoyed by millions daily. It is simple, it's fast, it tastes yummy. They are fine and they look wonderful. Creamy potato chowder with corned beef shreds & garlic croutons is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have creamy potato chowder with corned beef shreds & garlic croutons using 19 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Creamy potato chowder with corned beef shreds & garlic croutons:

{Make ready 4 of large potatoes (skin off) dice to cubes.
{Take 4 of large celery sticks (choped).
{Get 4 of large carrots (chopped).
{Make ready 2 of whole red/white onions (chopped finely).
{Take 5 of garlic bulbs (minced finely).
{Prepare 1 of shalots (minced finely).
{Prepare 180 g of canned corned beef.
{Prepare 3 of table spoons corn starch.
{Make ready half of table spoon of chilly flakes.
{Make ready 1 of table spoon red pepper powder.
{Get 1 of table spoon onion powder.
{Get 4 cups of chicken stocks.
{Prepare 180 ml of cooking cream.
{Get of grated parmesan or your fav cheese.
{Get of chopped parsley for garnish.
{Prepare of olive oil.
{Make ready half of unsalted butter stick.
{Make ready of salt & pepper for seasoning.
{Take of garlic croutons.

Cook until potatoes are fork tender. Add milk and flour/water, stirring well. Tips for how to make Creamy Potato Corn Chowder. Wash and chop your veggies, including potatoes, onion, and celery.

Instructions to make Creamy potato chowder with corned beef shreds & garlic croutons:

On a med heat, cook the corned beef on a small pot with a drizzle of olive oil till semi-dry (3 minutes) add a spoon of butter and half of minced garlic and shallots. Continue cooking till the color changes to darker hue then set a side (3 to 4 minutes).
Prepare a large cooking pot. Drizzle 2 spoons of olive oil on med heat then sautee chopped onions till translucent. Add the remaning minced garlic. Add celery & carrots the continue cooking for 2 to 3 minutes. Seasoned with salt & pepper then add the corn starch inside and stir well.
Add the first cup of chicken stock and simmer on low heat for 2 minutes.
Add the potatoes and the second cup of chicken stocks then simmer with the lid closed for 3 to 4 minutes.
Add in the cooked corned beef, cooked and stir well. Add the third cup of chicken stock, onion powder, red pepper powder, pepper flakes & 1 bay leaf and adjust the salt and pepper. Simmer wih lid close for 5 minutes.
Stir well and keep on eye on the liquid since it will reduce down and pour in the last cup of chicken stock. Close the lid and simmer till well cooked (potatoes and carrots easily break with spoon) for about 5 minutes.
Add cooking cream and adjust salt & pepper. Cook for 2 to 3 more minutes and taste check.
Turned off the heat and put in the remaining of butter. Stir well till it melted perfectly.
Serve hot with garlic croutons and add the grated cheese on top with chopped parsley.

Stir in the chicken broth, potatoes, and frozen corn. Coat a large soup pot with cooking spray and set over medium heat. Stir in potato soup and bring to a simmer. The base for this soup recipe is like a baked potato chowder, but with shredded cabbage and corned beef. Nutrient information is not available for all ingredients.

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