REUBEN CHOWDER
"If you like Reuben sandwiches, you'll be delighted with the flavor of this unusual soup," assures Iola Egle of McCook, Nebraska. Crunchy rye bread croutons top a hearty bread of convenient canned soups, sauerkraut, corned beef and mozzarella cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 266 calories, Fat 14g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 1532mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.
REUBEN CHOWDER
Delicious, creamy soup that's great on a cold winter day. I got this recipe from friends in Hays, KS, a Volga German community filled with good cooks!
Provided by mal in missouri
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
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.
CREAMY REUBEN SOUP
I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list.
Provided by Shannon Felgner
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 589.9 calories, Carbohydrate 24.8 g, Cholesterol 141.7 mg, Fat 42.7 g, Fiber 2 g, Protein 27.6 g, SaturatedFat 25.9 g, Sodium 1004.5 mg, Sugar 3 g
REUBEN CHOWDER
This is a very satisfying chowder for those of you who love the taste of a Reuben sandwich!
Provided by Luann Crownover
Categories Chowders
Time 35m
Number Of Ingredients 12
Steps:
- 1. In a small skillet, saute onion in oil until tender.
- 2. In large saucepan, bring the vegetable and beef broths to a boil. Stir in the horseradish, worcestershire sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion.
- 3. Reduce heat to low. Cover and simmer for 10 mins.
- 4. Ladle soup into 4 oven-proof bowls. Top each with bread cubes and a slice of cheese. Broil 3-4 inches from heat for 2-3 minutes until cheese is melted.
REUBEN CHOWDER
If you love Reuben Sandwiches.... you will love this chowder!!! This is a true comfort food that the entire family will enjoy! What a great way to use up left over corned beef! *** This is not my photo, but one from the internet. ***
Provided by Colleen Sowa
Categories Cream Soups
Time 50m
Number Of Ingredients 13
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!
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