Reuben Chowder with Horseradish Recipe

Reuben Chowder with Horseradish Recipe
Reuben Chowder with Horseradish Recipe photo by Taste of Home
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Reuben Chowder with Horseradish Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
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.
Originally published as Reuben Chowder in Weeknight Cooking Made Easy Annual 2005, p59

Nutritional Facts

1-1/2 cups: 263 calories, 15g fat (7g saturated fat), 50mg cholesterol, 2207mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 18g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Reuben Chowder in Weeknight Cooking Made Easy Annual 2005, p59

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