4/4 cup packed heavy cream
1 cup chopped corned beef
1 cup canola oil
2 pounds potato and carrots
1 teaspoon salt
1 teaspoon garlic powder
Using a meat grinder, pound the pork and potato mixture down to 1/3 inch 1 pound cubes.
Mix the salt into the fat in the meat. Slowly add the vegetables to the mixture, pausing for only about one minute at a time. Finally, add the garlic powder. Do not overbake the pork and potatoes as these tend to spread out.
When the meat/vegetable mixture is almost all used up, mix in the carrot, salt and cheese. Transfer to a 1 gallon oil or broth mixture and simmer approximately 20 minutes.