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)

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

Add the first cup of chicken stock and simmer on low heat for 2 minutes

Add the potatoes and the second cup of chicken stocks then simmer with the lid closed for 3 to 4 minutes

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

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

Add cooking cream and adjust salt & pepper. Cook for 2 to 3 more minutes and taste check

Turned off the heat and put in the remaining of butter. Stir well till it melted perfectly

Serve hot with garlic croutons and add the grated cheese on top with chopped parsley