Reuben Chowder

Colleen Sowa

By
@colleenlucky7

If you love Reuben Sandwiches.... you will love this chowder!!!

This is a true comfort food that the entire family will enjoy!

What a great way to use up left over corned beef!


*** This is not my photo, but one from the internet.
***


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Comments:

Serves:

about 2 gallons

Prep:

15 Min

Cook:

35 Min

Ingredients

4 lb
potatoes (diced and cooked in olive oil)
2 large
onions (diced and sauted in olive oil)
2 stick
butter
1 lb
white cheddar cheese (grated)
1/2 gal
milk
1/2 gal
heavy cream
1 tsp
each: black pepper and caraway seeds
1/3 c
corn starch (more if needed)
1 can(s)
(28 - 32 ounces) sauerkraut
2 lb
corned beef left overs (diced)

TOPPINGS

10 slice
dark rye bread (buttered and fried in skillet to make croutons)
1 lb
swiss cheese (grated)

Directions Step-By-Step

1
Make the croutons by buttering both side of each slice of bread. Pan fry the bread slices (like you do a grilled cheese sandwich). Remove from heat, cool slightly, cut bread slices into squares to make croutons. Set aside until needed.
2
In a skillet, saute the onions in olive oil, until caramelized (don't burn!). Put this in a large kettle.
3
In the same skillet fry/cook potatoes until tender and gently browned in a little olive oil. Put this into the large kettle.
4
Add the butter, cheddar cheese, cream and milk and spices. Bring just to a boil and add cornstarch that has been made into a thick "batter" with some of the cold milk. Stirring constantly, cook until this thickens. (If you want it thicker, add more cornstarch mixed with milk).
5
Add the sauerkraut and corned beef, stirring constantly. When done. remove from heat and serve.
6
To serve: Put some chowder into a bowl. Sprinkle a little grated Swiss cheese on top. Add a little pile of croutons on top. Sprinkle with more of the Swiss cheese.
*** (Optional) Put under the broiler for a couple of minutes until the cheese melts and browns lightly.
7
*** This is a delicious chowder that reminds you of a Reuben Sandwich!

About this Recipe