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

Creamy potato chowder with corned beef shreds & garlic croutons. Time to go Irish, with a hot bowl of Potato & Corned Beef Chowder. Corn Potatoes New England Easy Chowder. Crisp bacon and minced chives garnish this comforting creamy potato and corn chowder recipe, a New England classic.

Dump in the broth and potatoes. Add the shredded carrots and corn. American Chowder Carrot Recipes Potato Corn Recipes Bacon Recipes Main Dish Recipes for a Crowd. You can cook Creamy potato chowder with corned beef shreds & garlic croutons using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Creamy potato chowder with corned beef shreds & garlic croutons

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

Potatoes, milk, corn and Cheddar cheese are the signature ingredients in this quick, creamy soup. This is a great chowder for a cold fall/winter night! To make it quicker I got the frozen angle cut carrots, red potatoes (frozen then quartered), precut red onions. Ham and Potato Corn Chowder Recipe : A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!

Creamy potato chowder with corned beef shreds & garlic croutons instructions

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.

This chili recipe from The Pioneer Woman has a perfect blend of seasonings, ground beef, and beans. Make it on the Stove Top or in the Crock Pot! I love freezing soups, but due to the dairy and potatoes in Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil My suggestion to make it creamier is to add some instant potato flakes to it until it is as thick as you want. Try this corn chowder recipe from Food.com.