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)


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!

About this Recipe