You are looking for a creamy potato chowder with corned beef shreds & garlic croutons recipe that is interesting? How to prepare it not difficult. If wrong processing then the result is not delicious. Whereas the delicious creamy potato chowder with corned beef shreds & garlic croutons should has aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of creamy potato chowder with corned beef shreds & garlic croutons, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare creamy potato chowder with corned beef shreds & garlic croutons delicious as long as you know the trick and how to make this dish can be treat special.

Ingredients and seasonings must exist for make

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

Serve with snipped chives and rye croutons if desired. Combine, in a large pot,all ingredients except milk and flour/water. Cook until potatoes are fork tender. Add milk and flour/water, stirring well.

Steps to cook 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
10. Done and ready to serve!

Serve with chopped green onion and shredded cheese as a garnish. Old fashioned potato corn chowder comes together so quick and easy! Sauté veggies and garlic in butter. Remove bay leaf and blend some of the potatoes in the chowder and stir. In a small bowl, whisk flour and remaining milk until smooth.

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