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.
4 lbpotatoes (diced and cooked in olive oil)
2 largeonions (diced and sauted in olive oil)
1 lbwhite cheddar cheese (grated)
1/2 galheavy cream
1 tspeach: black pepper and caraway seeds
1/3 ccorn starch (more if needed)
1 can(s)(28 - 32 ounces) sauerkraut
2 lbcorned beef left overs (diced)
10 slicedark rye bread (buttered and fried in skillet to make croutons)
1 lbswiss cheese (grated)
How to Make Reuben Chowder
- Make 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.
- In a skillet, saute the onions in olive oil, until caramelized (don't burn!). Put this in a large kettle.
- In the same skillet fry/cook potatoes until tender and gently browned in a little olive oil. Put this into the large kettle.
- Add 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).
- Add the sauerkraut and corned beef, stirring constantly. When done. remove from heat and serve.
- To 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.
- *** This is a delicious chowder that reminds you of a Reuben Sandwich!