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Reuben Chowder Recipe

Photo by: Taste of Home

This dish contains all of your favorite Reuben sandwich ingredients in a delicious soup. If you don't have bread, simply cut the Swiss cheese into strips and place it on the broth.

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1 small onion, sliced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) vegetable broth
1 can (14-1/2 ounces) beef broth
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
5 ounces deli corned beef, chopped
1 cup sauerkraut, rinsed and well drained
2 slices rye bread, cubed
4 slices Swiss cheese

Directions

In a small skillet, saute onion in oil until tender. Meanwhile, in a large saucepan, bring the vegetable and beef broth to a boil; stir in the horseradish, Worcestershire sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low; cover and simmer for 10 minutes.
Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Analysis: 1-1/2 cups equals 263 calories, 15 g fat (7 g saturated fat), 50 mg cholesterol, 2,207 mg sodium, 15 g carbohydrate, 2 g fiber, 18 g protein.

Reuben Chowder published in Weeknight Cooking Made Easy Annual 2005, p59