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Before you jump to Creamy potato chowder with corned beef shreds & garlic croutons recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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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
- Take large celery sticks (choped)
- Prepare large carrots (chopped)
- Get whole red/white onions (chopped finely)
- Take garlic bulbs (minced finely)
- Prepare shalots (minced finely)
- Prepare canned corned beef
- Take table spoons corn starch
- Use table spoon of chilly flakes
- You need table spoon red pepper powder
- Get table spoon onion powder
- Use chicken stocks
- Use cooking cream
- Get grated parmesan or your fav cheese
- Prepare chopped parsley for garnish
- You need olive oil
- Take unsalted butter stick
- Get salt & pepper for seasoning
- Provide garlic croutons
Steps 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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