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.

When we know that we have awesome leftover recipes to make, like soup or maybe even these So the base of this soup is like a baked potato soup, but this one has shredded cabbage in there too. We've got to get some veg in there too, right? 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

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

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

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.

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. This also has bacon, corn and. Time to go Irish, with a hot bowl of Potato & Corned Beef Chowder. Place sweet potatoes into a large pot and cover with salted water; bring to a boil.