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The ingredients needed to cook Creamy potato chowder with corned beef shreds & garlic croutons:
- Prepare of large potatoes (skin off) dice to cubes.
- Provide of large celery sticks (choped).
- Prepare of large carrots (chopped).
- You need of whole red/white onions (chopped finely).
- Prepare of garlic bulbs (minced finely).
- You need of shalots (minced finely).
- Provide of canned corned beef.
- Prepare of table spoons corn starch.
- Provide of table spoon of chilly flakes.
- You need of table spoon red pepper powder.
- Get of table spoon onion powder.
- Get of chicken stocks.
- Get of cooking cream.
- Take of grated parmesan or your fav cheese.
- Prepare of chopped parsley for garnish.
- Prepare of olive oil.
- Provide of unsalted butter stick.
- Provide of salt & pepper for seasoning.
- You need of 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.
Corn Chowder with Ham and Potatoes. 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. Corn Potatoes New England Soup Easy Chowder.
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