1978 Bhg Reuben Chowder
Transport your taste buds to cozy, vintage comfort with this hearty 1978 Bhg Reuben Chowder, a creative twist on the classic Reuben sandwich in soup form. This rich and creamy chowder starts with a buttery base of sautéed onions and celery, thickened with a golden roux and simmered with tender russet potatoes in savory chicken broth. Packed with shredded corned beef, tangy sauerkraut, and velvety Swiss cheese, it delivers the iconic Reuben flavors you know and love. A touch of caraway seeds adds a traditional rye bread essence, while toasted rye croutons and fresh parsley garnish each bowl for the ultimate finishing touch. Ready in just 45 minutes, this nostalgic recipe is perfect for chilly days and makes a crowd-pleasing dinner option packed with bold, comforting flavors.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium Onion, diced
- 2 stalks Celery, diced
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 large Russet potatoes, peeled and diced
- 2 cups Corned beef, cooked and shredded
- 1 cup Sauerkraut, drained
- 1 cup Heavy cream
- 2 cups Swiss cheese, shredded
- 1 teaspoon Caraway seeds (optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 slices Rye bread, cubed and toasted (for garnish)
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened, about 5 minutes.
Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the chicken broth to create a smooth base.
Add the diced potatoes to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, approximately 15 minutes.
Once the potatoes are cooked, stir in the cooked corned beef, drained sauerkraut, and heavy cream. Allow the chowder to simmer gently for 5 minutes.
Gradually stir in the shredded Swiss cheese until it is fully melted and incorporated into the chowder.
Add the caraway seeds (if using), salt, and black pepper. Taste and adjust seasonings as needed.
Serve the chowder hot, garnished with toasted rye bread cubes and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.0 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 404 mg | 31% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
