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 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!