Creamy potato chowder with corned beef shreds & garlic croutons. Or you can make this delicious Creamy Potato and Corned Beef Chowder. I mean, sometimes you just don't have a whole corned beef laying around, ready to cook. We also had these sprouts leftover from our Corned Beef Irish Nachos so I thought they'd look good for garnish.
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. This also has bacon, corn and. This delicious corned beef chowder is made with corned beef and leftover cabbage, potatoes, and cream of potato soup, along with carrots and onions. You can cook 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
- 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).
- Prepare 5 of garlic bulbs (minced finely).
- Prepare 1 of shalots (minced finely).
- Prepare 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.
- You need 1 of table spoon onion powder.
- You need 4 cups of chicken stocks.
- Prepare 180 ml of cooking cream.
- Prepare of grated parmesan or your fav cheese.
- It’s of chopped parsley for garnish.
- Prepare of olive oil.
- It’s half of unsalted butter stick.
- Prepare of salt & pepper for seasoning.
- Prepare of garlic croutons.
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. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.
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.
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. 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!