Creamy potato chowder with corned beef shreds & garlic croutons. Comforting potato chowder with tons of corned beef! Make sure you try our delicious Crock Pot Corned The base for this soup recipe is like a baked potato chowder, but with shredded cabbage and We also had these sprouts leftover from our Corned Beef Irish Nachos so I thought they'd look. Time to go Irish, with a hot bowl of Potato & Corned Beef Chowder.

Creamy potato chowder with corned beef shreds & garlic croutons Just use the second step. saute aromatics in oil, add diced potatoes and corn. Add liquid, cook till potatoes are tender. Press into the pot with the back of your spoon to mash up for thickening or take a little out and.

Hey everyone, it is Jim, welcome to our recipe page. Today, we're going to make a distinctive dish, creamy potato chowder with corned beef shreds & garlic croutons. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Comforting potato chowder with tons of corned beef! Make sure you try our delicious Crock Pot Corned The base for this soup recipe is like a baked potato chowder, but with shredded cabbage and We also had these sprouts leftover from our Corned Beef Irish Nachos so I thought they'd look. Time to go Irish, with a hot bowl of Potato & Corned Beef Chowder.

Creamy potato chowder with corned beef shreds & garlic croutons is one of the most favored of current trending foods in the world. It's easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Creamy potato chowder with corned beef shreds & garlic croutons is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first 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:

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

It's a creamy chowder with Irish Dubliner cheese to top it off! It's so warm and comforting and you get the flavors of the corned beef with the potato and carrots, then I put the cabbage in at the end so it doesn't turn to mush. Corn Potatoes New England Soup Easy Chowder. Crisp bacon and minced chives garnish this comforting creamy potato and corn chowder recipe, a New England classic.

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.

If it's not the season for fresh corn cut off the cob, use high-quality frozen corn. Corn Chowder with Ham and Potatoes. Growing up we ate a lot of potato soup. My mom would make it either with ham (when we had a left over roast) Lately I'm really loving chowders (and they always make me want to say chowda!), so I added in more than just the ham. This also has bacon, corn and.

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