Reuben Chowder

A slice or two of deli corned beef on #8 should be good for this.


Reuben Chowder

0.0 rating

Nutrition per portion

  • 2 lb potatoes, peeled and cubed
  • 1 c chopped onion
  • 2 1/2 c chicken broth
  • 2 c milk
  • 1 can sauerkraut, drained
  • 1 c shredded Swiss cheese
  • 1-2 c chopped corned beef
  • 1/2 tsp caraway seeds
  1. In a medium saucepan over high heat, combine the potatoes, broth, and onion.
  2. Bring it to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are tender, 10 minutes. Do not drain.
  3. With a slotted spoon, remove 1 C. of the potatoes to a blender or food processor. Puree it until it is smooth.
  4. Stir it back into the remaining potatoes in the saucepan.
  5. Add the milk, sauerkraut, cheese, corned beef, and caraway seeds.
  6. Cook, stirring frequently, over medium heat until the cheese melts, 2-3 minutes.

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