Pam's Reuben Sandwich Chowder for 2

Name: Pam's Reuben Sandwich Chowder for 2
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 to 3 large bowls
Cuisine: American
Ingredients: 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 bayleaf; 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 catsup; 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

By Pam Ellingson
@wmnofoz

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.

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

2 to 3 large bowls

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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

bayleaf
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

catsup
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
Add Ingredients to Grocery List

How to Make Pam's Reuben Sandwich Chowder for 2

Step-by-Step

In 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.
Add 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.
When 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.