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

Creamy potato chowder with corned beef shreds & garlic croutons.

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, creamy potato chowder with corned beef shreds & garlic croutons. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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To begin with this recipe, we have to 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:

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