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Creamy potato chowder with corned beef shreds & garlic croutons

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