Creamy potato chowder with corned beef shreds & garlic croutons. Comforting potato chowder with tons of corned beef! Make sure you try our delicious Crock Pot Corned Beef! We like to make more than we need so The base for this soup recipe is like a baked potato chowder, but with shredded cabbage and corned beef.

Serve the chowder with hot baked rolls or biscuits for a great family meal. The chowder is versatile as well. Leftover roast beef, lamb, or pork. You can have Creamy potato chowder with corned beef shreds & garlic croutons using 19 ingredients and 9 steps. Here is how you cook it.

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

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

Time to go Irish, with a hot bowl of Potato & Corned Beef Chowder. 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.

Creamy potato chowder with corned beef shreds & garlic croutons instructions

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.

This also has bacon, corn and. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Just use the second step. saute aromatics in oil, add diced potatoes and corn. Add liquid, cook till potatoes are tender. Press into the pot with the back of your spoon to mash up for thickening or take a little out and.