Reuben Chowder
(from Cheshirecat.Jax’s recipe box)
Processed Swiss cheese is the secret to this Reuben-flavored chowder’s velvety smooth texture. It’s a sure hit if you’re a Reuben sandwich fan.
Source: Off The Shelf Cooking
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Soup
Ingredients
- 1 Tbsp butter, softened
- 4 slices rye bread
- 1/2 tsp caraway seeds
- 3 cups milk
- 1 (10.75 oz) can condensed cream of celery soup
- 2 oz process Swiss cheese slices, torn
- 1 (14 or 16 oz) can sauerkraut, rinsed, drained, and snipped.
- 2 (5 oz) packages sliced corned beef, chopped or torn.
Directions
-
Preheat oven to 325 degrees. Butter both sides of each slice of the bread; sprinkle with caraway seeds. Cut into triangles; place on a baking sheet. Bake in the preheated oven about 15 minutes or until toasted.
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Meanwhile, in a large saucepan combine milk, soup, and cheese. Cook and stir over medium heat just until bubbly. Stir in sauerkraut and corned beef, heat through. Serve soup in bowls with the toasted bread.