Recipe of Award-winning Creamy potato chowder with corned beef shreds & garlic croutons

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Creamy potato chowder with corned beef shreds & garlic croutons. Heat the oil in a large soup pot over medium heat. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy.

When we know that we have awesome leftover recipes to make, like soup or maybe even these Corned Beef Tater Tots, we simply buy a bigger piece of corned beef. We buy it FOR the leftovers. It's a whole thing you guys, I promise you.

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, creamy potato chowder with corned beef shreds & garlic croutons. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Heat the oil in a large soup pot over medium heat. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy.

Creamy potato chowder with corned beef shreds & garlic croutons is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It's simple, it is fast, it tastes yummy. They're fine and they look wonderful. Creamy potato chowder with corned beef shreds & garlic croutons is something which I've loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook creamy potato chowder with corned beef shreds & garlic croutons using 19 ingredients and 9 steps. Here is how you cook that.

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

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

Fennel seed, which tastes faintly of caraway seed and licorice, is a wonderful complement to corned beef. While the soup simmers, toss together a quick salad to serve on the side. Wash and chop your veggies, including potatoes, onion, and celery. Stir in the chicken broth, potatoes, and frozen corn.

Instructions 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.

In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot and garlic. Stirring continuously, sprinkle in the flour. In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil.

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