Real Recipes From Real Home Cooks ®

pam's reuben sandwich chowder for 2

(1 rating)
Recipe by
Pam Ellingson
Wichita, KS

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 rating)
yield 2 to 3 large bowls
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For pam's reuben sandwich chowder for 2

  • 1/3 c
    chopped onion
  • 1/4 c
    fine chopped celery
  • 2 Tbsp
    butter or oil
  • 2 sm
    potatoes, cut into 1/2 inch cubes (3"dia)
  • 1 can
    low sodium chicken broth
  • 1 md
  • 1/2 tsp
    lightly crushed caraway seed
  • 1/2 can
    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

How To Make pam's reuben sandwich chowder for 2

  • 1
    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.
  • 2
    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.
  • 3
    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.