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

Before you jump to Creamy potato chowder with corned beef shreds & garlic croutons recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

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The kitchen on its own gives you many small ways by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. It’s concerning being sensible, more often than not.

We hope you got insight from reading it, now let’s go back to creamy potato chowder with corned beef shreds & garlic croutons recipe. You can cook creamy potato chowder with corned beef shreds & garlic croutons using 19 ingredients and 9 steps. Here is how you do that.

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

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