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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 Guidelines For Living Green And Lowering costs In The Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not running as efficiently as they should. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is definitely something we can all do, without difficulty. A lot of it truly is basically utilizing common sense.

We hope you got benefit from reading it, now let’s go back to creamy potato chowder with corned beef shreds & garlic croutons recipe. You can have 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 prepare Creamy potato chowder with corned beef shreds & garlic croutons:
  1. Prepare 4 large potatoes (skin off) dice to cubes
  2. Prepare 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. Take 1 shalots (minced finely)
  7. You need 180 g canned corned beef
  8. Take 3 table spoons corn starch
  9. Take half table spoon of chilly flakes
  10. Provide 1 table spoon red pepper powder
  11. You need 1 table spoon onion powder
  12. Prepare 4 cups chicken stocks
  13. You need 180 ml cooking cream
  14. Get grated parmesan or your fav cheese
  15. Provide chopped parsley for garnish
  16. Take olive oil
  17. Use half unsalted butter stick
  18. Provide salt & pepper for seasoning
  19. Get garlic croutons
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

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