Pam's Reuben Sandwich Chowder for 2

Pam Ellingson


One of our new members, Sylvia Hacker (nmgirl), posted a comment in "What's For Dinner" saying she and her husband were going to have corned beef chowder for supper. I got inspired and this is what I came up with. If you like Reubens, you will like this one.

★★★★★ 1 vote
2 to 3 large bowls
10 Min
20 Min
Stove Top


1/3 c
chopped onion
1/4 c
fine chopped celery
2 Tbsp
butter or oil
2 small
potatoes, cut into 1/2 inch cubes (3"dia)
1 can(s)
low sodium chicken broth
1 medium
1/2 tsp
lightly crushed caraway seed
1/2 can(s)
processed corn beef (reserve the rest for corn beef hash)
1 Tbsp
sweet pickle relish
1 Tbsp
1/4 c
drained sauerkraut
1 c
heavy cream, half and half or whole milk
4 slice
swiss flavored american cheese or 2 oz shredded gruyere
salt (i didn't use any) and pepper to taste


1In a small saucepan, melt butter and add chopped onion and celery. Saute until translucent and softened. Add the cubed potatoes, broth, bay leaf and caraway seed. Turn to medium and simmer until potatoes are cooked, 10-15 minutes. Remove the bay leaf and discard.
2Add corned beef, catsup, pickle relish and sauerkraut. (you might want to rinse the kraut and drain it if you find it too sour) Cook over medium 5-10 minutes. Pour in the cream/milk and let heat til it steams.
3When chowder is steaming, stir in the cheese to melt. Taste and adjust seasonings. (If you want a thicker chowder, you can make a small amount of butter and flour roux in the microwave and add it to the steaming soup.) Cook until thickened, and raw flour taste is gone. Serve in bowls or chowder mugs with oyster crackers, saltines or buttered rye bread toast.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy