How to Make Yummy Creamy potato chowder with corned beef shreds & garlic croutons

Creamy potato chowder with corned beef shreds & garlic croutons. Or you can make this delicious Creamy Potato and Corned Beef Chowder. I mean, sometimes you just don't have a whole corned beef laying around, ready to cook. This delicious corned beef chowder is made with corned beef and leftover cabbage, potatoes, and cream of potato soup, along with carrots and onions.

Leftover roast beef, lamb, or pork. Time to go Irish, with a hot bowl of Potato & Corned Beef Chowder. Corn Potatoes New England Easy Chowder. You can cook Creamy potato chowder with corned beef shreds & garlic croutons using 19 ingredients and 9 steps. Here is how you achieve that.

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

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

If it's not the season for fresh corn cut off the cob, use high-quality frozen corn. Add the shredded carrots and corn. American Chowder Carrot Recipes Potato Corn Recipes Bacon Recipes Main Dish Recipes for a Crowd. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.

instructions 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 and bring to a low boil, then reduce heat to MED-LOW and simmer. This was my first attempt at corn chowder and I thought it was fantastic!! I used chicken broth and canned corn with a little added honey but. Potatoes, milk, corn and Cheddar cheese are the signature ingredients in this quick, creamy soup. Added salt pepper italian spices basil nothing seems to help.