Description
A creamy and hearty beef chowder with a Reuben sandwich twist, featuring tender corned beef, tangy sauerkraut, and melted Swiss cheese in a savory broth. This comforting soup is perfect for family dinners or chilly evenings.
Ingredients
Scale
- 4 tbsp butter
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ cup all-purpose flour
- 4 cups beef broth
- 2 cups chopped cooked corned beef
- 1 cup sauerkraut, drained
- 1 cup half-and-half or heavy cream
- 2 cups shredded Swiss cheese
- 1 tsp caraway seeds (optional)
- Salt and pepper, to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and celery; cook until tender.
- Stir in flour to form a roux; cook for 1–2 minutes.
- Gradually whisk in beef broth; add chopped corned beef.
- Stir in sauerkraut; simmer for 10 minutes to blend flavors.
- Lower heat; stir in half-and-half.
- Add Swiss cheese slowly, stirring until melted and smooth.
- Season with salt, pepper, and caraway seeds if using.
- Serve hot.
Notes
- Add cheese slowly over low heat to avoid clumping.
- Drain sauerkraut well to reduce acidity.
- Use half-and-half for a lighter chowder or heavy cream for richness.
- Reheat gently to prevent cream separation.
- Serve with crusty bread or rye croutons for the best experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl