Reuben Chowder
Transform your love for the classic Reuben sandwich into a comforting bowl of Reuben Chowder—an inventive spin on a deli favorite! This hearty soup combines creamy potatoes, tender chunks of corned beef, tangy sauerkraut, and rich Swiss cheese, all simmered together with warm caraway seeds for a nostalgic flavor twist. Thickened with a buttery roux and finished with a touch of heavy cream, this chowder is topped with crispy homemade rye croutons for an irresistible contrast of textures. Perfect for chilly afternoons or casual entertaining, Reuben Chowder is a cozy, flavor-packed meal that pays homage to the iconic sandwich. Serve it with a side of rye bread or your favorite greens for a truly satisfying experience. Keywords: Reuben Chowder, comfort food recipe, corned beef soup, sauerkraut, Swiss cheese chowder.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 4 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 medium Russet potatoes, peeled and diced
- 1.5 cups Heavy cream
- 2 cups Cooked corned beef, chopped
- 1.5 cups Sauerkraut, drained
- 1.5 cups Swiss cheese, shredded
- 1 teaspoon Caraway seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 2 slices Rye bread, cubed for croutons
- 2 tablespoons Olive oil
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir well and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Continue stirring until the liquid thickens slightly.
Add the diced potatoes and bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream, chopped corned beef, and drained sauerkraut. Allow the chowder to simmer gently for another 5-7 minutes to combine the flavors.
Add the shredded Swiss cheese, caraway seeds, salt, and black pepper. Stir until the cheese is melted and the chowder is smooth. Taste and adjust seasoning as needed.
In a small skillet, heat the olive oil over medium heat. Add the cubed rye bread and toast until crisp and golden, about 5 minutes, tossing occasionally. Remove from heat and set aside as croutons.
Ladle the Reuben Chowder into bowls. Garnish with fresh parsley and a few rye croutons on top for added texture. Serve immediately.
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.8 g | 439% | |
| Saturated Fat | 167.9 g | 840% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 12084 mg | 525% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 14.7 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1831 mg | 141% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2410 mg | 51% | |
*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.
