1978 Bhg Reuben Chowder Recipes

1978 BHG REUBEN CHOWDER

Steps:

• In a saucepan, stir milk into the celery soup and shredded cheese. Add snipped sauerkraut; cover and simmer for 15 minutes.
• Meanwhile, spread the butter over both sides of the rye bread; sprinkle both sides with caraway seed.
• Cut bread slices into triangles; place on baking sheet.
• Toast in 300 degree ooven for 20 minute.
• Add diced corned beef to soup. heat about 10 minutes or till heated thorugh. Serve toast triangles with soup.

REUBEN CHOWDER

Steps:

• 1. Make the croutons by buttering both side of each slice of bread. Pan fry the bread slices (like you do a grilled cheese sandwich). Remove from heat, cool slightly, cut bread slices into squares to make croutons. Set aside until needed.
• 2. In a skillet, saute the onions in olive oil, until caramelized (don't burn!). Put this in a large kettle.
• 3. In the same skillet fry/cook potatoes until tender and gently browned in a little olive oil. Put this into the large kettle.
• 4. Add the butter, cheddar cheese, cream and milk and spices. Bring just to a boil and add cornstarch that has been made into a thick "batter" with some of the cold milk. Stirring constantly, cook until this thickens. (If you want it thicker, add more cornstarch mixed with milk).
• 5. Add the sauerkraut and corned beef, stirring constantly. When done. remove from heat and serve.
• 6. To serve: Put some chowder into a bowl. Sprinkle a little grated Swiss cheese on top. Add a little pile of croutons on top. Sprinkle with more of the Swiss cheese. *** (Optional) Put under the broiler for a couple of minutes until the cheese melts and browns lightly.
• 7. *** This is a delicious chowder that reminds you of a Reuben Sandwich!

CREAMY REUBEN SOUP

Steps:

• Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
• Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
• Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
• Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.

REUBEN SOUP

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.

REUBEN CHOWDER

Steps:

• Butter bread on both sides; cube. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until browned. , Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and corned beef; cook and stir over medium heat for 8-10 minutes or until heated through. Add cheese; stir until melted. Top with croutons.

REUBEN CHOWDER

Steps:

• In saucepan, mix milk, soup and cheese.
• Add sauerkraut,cover, and simmer for 15 mins.
• Add turkey sausage or corned beef.
• Cook for 10 minutes or until hot.
• You can serve this with toasted, buttered rye bread sprinkled with caraway seeds, if desired.