Sauerkraut Chowder
Experience the comforting and savory flavors of Sauerkraut Chowder—a unique twist on classic chowder recipes that combines creamy potatoes, crispy bacon, and tangy sauerkraut for a hearty, flavor-packed meal. This Eastern European-inspired dish starts with a rich base of sautéed onions, carrots, and celery, enhanced with garlic and smoky paprika for a delightful depth of flavor. Creamy heavy cream pairs perfectly with the tender russet potatoes, while a hint of caraway seeds (optional) adds an earthy, aromatic touch. Topped with crumbled bacon and fresh parsley, this chowder is the ultimate cool-weather comfort food. Perfect for weeknight dinners or gatherings, serve it with crusty bread to indulge in every last drop of its velvety goodness.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 3 medium russet potatoes, peeled and diced
- 2 cups drained sauerkraut
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Transfer the bacon to a plate lined with paper towels and set aside, leaving the bacon drippings in the pot.
Add the unsalted butter to the pot with the bacon drippings. Once melted, add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a boil.
Add the diced potatoes to the pot and reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the drained sauerkraut, heavy cream, smoked paprika, and caraway seeds (if using). Simmer for another 5 minutes to allow the flavors to meld.
Season the chowder with salt and black pepper to taste. Adjust seasoning if needed.
Crumble the cooked bacon and stir half of it into the chowder. Reserve the rest for garnishing.
Ladle the chowder into bowls and garnish with the reserved crumbled bacon and chopped fresh parsley.
Serve the Sauerkraut Chowder warm with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 745 mg | 16% | |
*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.
