Steps to Prepare Speedy Creamy potato chowder with corned beef shreds & garlic croutons

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, creamy potato chowder with corned beef shreds & garlic croutons. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Reuben Fritters Or you can make this delicious Creamy Potato and Corned Beef Chowder. The base for this soup recipe is like a baked potato chowder, but with shredded cabbage and corned beef. If you have leftover cooked cabbage from St. Patrick's Day you can throw that in here too.

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To begin with this particular recipe, we have to first prepare a few components. You can have 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:

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

A truly heart filling soup that will keep you warm. Creamy Potato and Corned Beef Chowder will transform your corned beef leftovers into an delicious and hearty comfort food dinner! In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil.

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

In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. The Best Potato Corn Chowder With Heavy Cream Recipes on Yummly One of the best comforting chowders I have ever made….and the Instant Pot only puts the already amazing flavors…. Every single Fall and Winter, FROM NOW ON, I will be making this chowder for my family!

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