Easiest Way to Make Perfect Creamy potato chowder with corned beef shreds & garlic croutons

Creamy potato chowder with corned beef shreds & garlic croutons. Comforting potato chowder with tons of corned beef! Make sure you try our delicious Crock Pot Corned Beef! We like to make more than we need so The base for this soup recipe is like a baked potato chowder, but with shredded cabbage and corned beef.

When we know that we have awesome leftover recipes to make, like soup or maybe even these Corned Beef Tater Tots, we simply buy a bigger So the base of this soup is like a baked potato soup, but this one has shredded cabbage in there too. This delicious corned beef chowder is made with corned beef and leftover cabbage, potatoes, and cream of potato soup, along with carrots and onions. Serve the chowder with hot baked rolls or biscuits for a great family meal.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special 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 bit tasty. This is gonna smell and look delicious.

Comforting potato chowder with tons of corned beef! Make sure you try our delicious Crock Pot Corned Beef! We like to make more than we need so The base for this soup recipe is like a baked potato chowder, but with shredded cabbage and corned beef.

Creamy potato chowder with corned beef shreds & garlic croutons is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it's quick, it tastes yummy. They're fine and they look wonderful. Creamy potato chowder with corned beef shreds & garlic croutons is something that I've loved my entire life.

To begin with this particular recipe, we must 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 cook that.

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

1. {Take 4 of large potatoes (skin off) dice to cubes.
2. {Get 4 of large celery sticks (choped).
3. {Take 4 of large carrots (chopped).
4. {Get 2 of whole red/white onions (chopped finely).
5. {Get 5 of garlic bulbs (minced finely).
6. {Get 1 of shalots (minced finely).
7. {Get 180 g of canned corned beef.
8. {Get 3 of table spoons corn starch.
9. {Make ready half of table spoon of chilly flakes.
10. {Prepare 1 of table spoon red pepper powder.
11. {Prepare 1 of table spoon onion powder.
12. {Take 4 cups of chicken stocks.
13. {Make ready 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. {Take of garlic croutons.

The chowder is versatile as well. Leftover roast beef, lamb, or pork. End result: soup to write Corn Chowder with Beef. this link is to an external site that may or may not meet accessibility. Corn Chowder with Ham and Potatoes.

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.

Growing up we ate a lot of potato soup. My mom would make it either with ham (when we had a left over roast) Lately I'm really loving chowders (and they always make me want to say chowda!), so I added in more than just the ham. This also has bacon, corn and. Potatoes, Modified Corn Starch, Maltodextrin, Palm Oil, Whey (from Milk), Onions, Salt, Sea Salt, Monosodium Glutamate, Natural Chicken Flavor, Partially Hydrogenated Soybean Oil, Sherry Wine Flavor, Sodium Caseinate (from Milk), Parsley, Garlic, Autolyzed Yeast Extract, Disodium Inosinate. Corned beef - this recipe made in the Instant ot includes corned beef, Guinness stout, baby carrots, potatoes and optional Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.

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