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.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, creamy potato chowder with corned beef shreds & garlic croutons. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. 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 favored of current trending foods in the world. It's simple, it's fast, it tastes delicious. It's appreciated by millions every day. They're fine and they look wonderful. Creamy potato chowder with corned beef shreds & garlic croutons is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook creamy potato chowder with corned beef shreds & garlic croutons using 19 ingredients and 9 steps. Here is how you can achieve it.

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

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