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

Creamy potato chowder with corned beef shreds & garlic croutons.

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, creamy potato chowder with corned beef shreds & garlic croutons. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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

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

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

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.

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