Recipe: Tasty Creamy potato chowder with corned beef shreds & garlic croutons

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

Serve the chowder with hot baked rolls or biscuits for a great family meal. The chowder is versatile as well. In a medium skillet over medium-high heat, cook beef with onions until brown. You can have Creamy potato chowder with corned beef shreds & garlic croutons using 19 ingredients and 9 steps. Here is how you achieve it.

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

1. You need 4 of large potatoes (skin off) dice to cubes.
2. You need 4 of large celery sticks (choped).
3. You need 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. Prepare 3 of table spoons corn starch.
9. It's half of table spoon of chilly flakes.
10. You need 1 of table spoon red pepper powder.
11. You need 1 of table spoon onion powder.
12. Prepare 4 cups of chicken stocks.
13. You need 180 ml of cooking cream.
14. It's of grated parmesan or your fav cheese.
15. It's 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. It's of garlic croutons.

Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer. This was my first attempt at corn chowder and I thought it was fantastic!! I used chicken broth and canned corn with a little added honey but.

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.

Time to go Irish, with a hot bowl of Potato & Corned Beef Chowder. This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days! It's made with smoky bacon, creamy potatoes and sweet corn. You can make this soup more decadent by using heavy cream instead of milk or light cream, but I think it's perfectly creamy using the lighter options. Add the shredded carrots and corn.