Reuben Chowder

Colleen Sowa


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.

★★★★★ 2 votes
about 2 gallons
15 Min
35 Min


4 lb
potatoes (diced and cooked in olive oil)
2 large
onions (diced and sauted in olive oil)
2 stick
1 lb
white cheddar cheese (grated)
1/2 gal
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)


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

How to Make Reuben Chowder


  • 1Make 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.
  • 2In a skillet, saute the onions in olive oil, until caramelized (don't burn!). Put this in a large kettle.
  • 3In the same skillet fry/cook potatoes until tender and gently browned in a little olive oil. Put this into the large kettle.
  • 4Add 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).
  • 5Add the sauerkraut and corned beef, stirring constantly. When done. remove from heat and serve.
  • 6To 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!

Printable Recipe Card

About Reuben Chowder