Creamy potato chowder with corned beef shreds & garlic croutons
Creamy potato chowder with corned beef shreds & garlic croutons

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, creamy potato chowder with corned beef shreds & garlic croutons. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Creamy potato chowder with corned beef shreds & garlic croutons is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Creamy potato chowder with corned beef shreds & garlic croutons is something that I’ve loved my entire life.

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

To get started with this particular recipe, we must 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 cook that.

The ingredients needed to make Creamy potato chowder with corned beef shreds & garlic croutons:
  1. Get 4 large potatoes (skin off) dice to cubes
  2. Make ready 4 large celery sticks (choped)
  3. Get 4 large carrots (chopped)
  4. Get 2 whole red/white onions (chopped finely)
  5. Make ready 5 garlic bulbs (minced finely)
  6. Get 1 shalots (minced finely)
  7. Make ready 180 g canned corned beef
  8. Make ready 3 table spoons corn starch
  9. Make ready half table spoon of chilly flakes
  10. Make ready 1 table spoon red pepper powder
  11. Get 1 table spoon onion powder
  12. Prepare 4 cups chicken stocks
  13. Prepare 180 ml cooking cream
  14. Make ready grated parmesan or your fav cheese
  15. Take chopped parsley for garnish
  16. Take olive oil
  17. Take half unsalted butter stick
  18. Take salt & pepper for seasoning
  19. Make ready garlic croutons

Tips for how to make Creamy Potato Corn Chowder. Wash and chop your veggies, including potatoes, onion, and celery. Stir in the chicken broth, potatoes, and frozen corn. Coat a large soup pot with cooking spray and set over medium heat.

Instructions to make Creamy potato chowder with corned beef shreds & garlic croutons:
  1. 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)
  2. 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
  3. Add the first cup of chicken stock and simmer on low heat for 2 minutes
  4. Add the potatoes and the second cup of chicken stocks then simmer with the lid closed for 3 to 4 minutes
  5. 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
  6. 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
  7. Add cooking cream and adjust salt & pepper. Cook for 2 to 3 more minutes and taste check
  8. Turned off the heat and put in the remaining of butter. Stir well till it melted perfectly
  9. Serve hot with garlic croutons and add the grated cheese on top with chopped parsley

Stir in potato soup and bring to a simmer. Place the shredded cheese in a large heat proof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated. In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil.

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