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.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Add the minced garlic and cook for another minute until fragrant.

Step 3

Sprinkle the flour over the onion and garlic mixture. Stir well and cook for 1-2 minutes to form a roux.

Step 4

Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Continue stirring until the liquid thickens slightly.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Ladle the Reuben Chowder into bowls. Garnish with fresh parsley and a few rye croutons on top for added texture. Serve immediately.

Nutrition Facts

Serving size	2625.3 grams (2625.3g)

Amount per serving	% Daily Value*
Calories	4172

Total Fat 342.80g	439%
Saturated Fat 167.90g	840%
Polyunsaturated Fat 2.70g
Cholesterol 965mg	322%
Sodium 12084mg	525%
Total Carbohydrate 92.90g	34%
Dietary Fiber 18.10g	65%
Total Sugars 14.70g
Protein 161.30g	323%

Vitamin D 36IU	180%
Calcium 1831mg	141%
Iron 19mg	107%
Potassium 2410mg	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.

Source of Calories

Fat: 75.2%

Protein: 15.7%

Carbs: 9.1%