Corned Beef Chowder

I am not really a big fan of soups, but my hubby is.
I always make sure that I have a steaming bowl of soup and warm bread ready before he comes home.


Serves 2

Ingredients:
400 ml of chicken stock
100 grams canned corned beef
I tablespoon canola oil
1 tablespoon butter
1 garlic, chop finely
1 large onion, chop finely
2 large potatoes, cut into small cubes

Seasonings:
2 tablespoons thickened cream
1 teaspoon white pepper
Dash of salt and black pepper


Cooking:
Heat soup pan, add oil, butter and onions.
Sweat onions until they turn translucent and browned lightly.
Add garlic and potatoes, fry for 1 minute.
Add chicken stock and bring to boil.
Add corned beef and simmer on medium heat for 15 minutes, until potatoes soften.
Use a wooden spoon to lightly mash the softened potatoes and stir for another 5 minutes.
Add seasonings and serve with warm crusty bread and cheese.


**Note:

• Do take care not to burn the onion or garlic as the soup will taste bitter, lower heat if pan gets too hot.