Ingredients
- 5 medium potatoes, diced
- 1 12oz bag of frozen corn
- 1 jalapeno, finely diced
- 1 medium yellow onion, diced
- 3 carrots, sliced
- 3-4 cups corned beef, chopped
- 1/2 cup butter
- 6 cups milk
- 2 cups heavy whipping cream
- 2 tbsp corn starch
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp thyme
Instructions
Peal and dice 5 medium potatoes
Add to a soup pot.
Finely dice 1 jalapeno.
Add to the soup pot.
Dice 1 medium yellow onion.
Add to the soup pot.
Peal and slice 3 carrots.
Add to the soup pot.
Chop 3-4 cups of corned beef.
Add to the soup pot.
To the soup pot, add 1/2 cup (or 1 stick) of butter, 6 cups of milk, and 1 12oz bag of frozen corn.
Cook on medium-low heat for about 15-20 minutes until potatoes become soft.
In a separate dish mix 2 cups of heavy whipping cream and 2 tbsp of corn starch.
Add mixture to the soup pot.
Bring to a simmer and cook for another 3-5 minutes.
Serves 8-10.