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Ingredients
US|METRIC
5 SERVINGS
- 4 Tbsp. butter
- 1 large onion (chopped)
- 4 cloves garlic (sliced)
- salt
- white pepper
- black pepper
- 1/4 cup flour
- 1 qt. bone broth (chicken, or stock or vegetable stock)
- 2 cups whole milk (or warm half-and-half)
- 2 1/2 lb. Yukon Gold potatoes (peeled and diced)
- 1/2 cup sour cream (or whole milk yogurt)
- 1 tsp. ancho chili powder
- 1/4 tsp. cayenne pepper
- 8 oz. cheddar (Irish)
- 1 Tbsp. olive oil
- 3/4 lb. corned beef (thick-cut from deli, cut into batons)
- 1 Tbsp. butter
- 1 shallot (quartered and thinly sliced )
- 1 Tbsp. sage leaves (thinly sliced, or 1 teaspoon dried )
- 1/2 savoy cabbage (small, cored, halved and shredded )
- 1 tsp. caraway seeds
- salt
- pepper
- 8 slices bacon (meaty)
- 1 cup sour cream ( or Greek yogurt )
- 2 Tbsp. prepared horseradish
- 1 tsp. coarse black pepper
- 1/4 cup chopped fresh chives (finely)
- salt (to taste)
- 8 oz. sharp white cheddar (shredded )
- 2 broccolini (bundles, cut into bite-sized pieces)
- salt
- 1 cup whole milk
- 1 tsp. Worcestershire sauce
- 1 Tbsp. cornstarch (—make a slurry with a splash of water )
- 1/2 tsp. powdered garlic (or granulated)
- 1/2 tsp. powdered onion (or granulated)
- 1/2 tsp. white pepper
- 1/2 tsp. paprika
- freshly grated nutmeg (to taste, about ⅛ teaspoon)
- 1 cup cheddar cheese (shredded yellow, about 4 ounces)
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