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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. You can cook creamy potato chowder with corned beef shreds & garlic croutons using 19 ingredients and 9 steps. Here is how you do that.

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

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

Steps 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

A creamy soup broth, soft potato, juicy sweet corn and pops of golden brown ham is utterly irresistible and will warm your soul. I bet you thought it was bacon when you first saw the photo! Nope, not a shred of bacon in sight. Celebrate the Irish way with this recipe for shredded corned beef served on warmed flour tortillas, topped with a creamy This Corned Beef and Cabbage Chowder is a delicious to use up leftovers from your Saint Patrick's Day. These creamy corned beef mashed potatoes are full of flavor thanks to corned beef, jalapenos and dill pickles.

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