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We hope you got benefit from reading it, now let’s go back to creamy potato chowder with corned beef shreds & garlic croutons recipe. To cook creamy potato chowder with corned beef shreds & garlic croutons you need 19 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Creamy potato chowder with corned beef shreds & garlic croutons:
- Prepare large potatoes (skin off) dice to cubes
- You need large celery sticks (choped)
- Get large carrots (chopped)
- Prepare whole red/white onions (chopped finely)
- You need garlic bulbs (minced finely)
- Get shalots (minced finely)
- You need canned corned beef
- Use table spoons corn starch
- Get table spoon of chilly flakes
- Take table spoon red pepper powder
- Provide table spoon onion powder
- Prepare chicken stocks
- Use cooking cream
- Prepare grated parmesan or your fav cheese
- Prepare chopped parsley for garnish
- Take olive oil
- Get unsalted butter stick
- Provide salt & pepper for seasoning
- Take garlic croutons
Instructions to make Creamy potato chowder with corned beef shreds & garlic croutons:
- 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)
- 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
- Add the first cup of chicken stock and simmer on low heat for 2 minutes
- Add the potatoes and the second cup of chicken stocks then simmer with the lid closed for 3 to 4 minutes
- 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
- 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
- Add cooking cream and adjust salt & pepper. Cook for 2 to 3 more minutes and taste check
- Turned off the heat and put in the remaining of butter. Stir well till it melted perfectly
- Serve hot with garlic croutons and add the grated cheese on top with chopped parsley
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