1978 Bhg Reuben Chowder

⏱ 40 mins 🍽 7 cups, 4-6 serving(s) 🏷 Chowders

This comforting chowder takes the flavours of a Reuben sandwich and transforms them into a warming soup. It combines corned beef, sauerkraut, and Swiss cheese in a creamy celery soup base. The dish is served with toasted rye bread triangles sprinkled with caraway seeds, making for a satisfying and nostalgic meal. It yields approximately 7 cups, suitable for 4 to 6 people, and is ready in about 40 minutes.

1978 Bhg Reuben Chowder

Ingredients

  • 3 cups milk
  • 1 (10 1/2 ounce) can condensed cream of celery soup
  • 1/2 cup shredded processed swiss cheese (2 oz.)
  • 1 (16 ounce) can sauerkraut, drained and snipped
  • 3 tablespoons butter, softened
  • 4 slices rye bread
  • 1 teaspoon caraway seed
  • 1 (12 ounce) can corned beef, chlled and diced

Method

  1. Combine the milk, condensed celery soup, and shredded cheese in a saucepan, stirring well.
  2. Mix in the snipped sauerkraut, cover the pan, and let it simmer for 15 minutes.
  3. While the soup cooks, take the softened butter and spread it over both sides of each rye bread slice.
  4. Sprinkle the caraway seeds evenly over both buttered sides of the bread.
  5. Slice each piece of bread into triangles and arrange them on a baking sheet.
  6. Toast the bread triangles in an oven set to 300 degrees for 20 minutes.
  7. Stir the diced corned beef into the soup mixture.
  8. Continue heating the soup for about 10 minutes, or until it is thoroughly warmed.
  9. Serve the hot chowder accompanied by the toasted rye triangles.

Nutrition (per serving)

Sodium2513500 mg

Recipe details

CategoryChowders
AuthorCollege Girl