Best Creamy Reuben Chowder With Rye Croutons Recipes

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REUBEN CHOWDER



Reuben Chowder image

"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

1 tablespoon butter
3 slices rye bread
1 can (11 ounces) condensed nacho cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups whole milk
1 can (14 ounces) sauerkraut, rinsed and drained
3/4 pound deli corned beef, diced
1 cup shredded part-skim mozzarella cheese

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



Reuben Chowder image

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

4 lb potatoes (diced and cooked in olive oil)
2 large onions (diced and sauted in olive oil)
2 stick butter
1 lb white cheddar cheese (grated)
1/2 gal milk
1/2 gal heavy cream
1 tsp each: black pepper and caraway seeds
1/3 c corn starch (more if needed)
1 can(s) (28 - 32 ounces) sauerkraut
2 lb corned beef left overs (diced)
TOPPINGS
10 slice dark rye bread (buttered and fried in skillet to make croutons)
1 lb swiss cheese (grated)

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!

REUBEN SOUP



Reuben Soup image

A delicious hearty deli favorite sandwich comes to life in a soup!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 13

3 cups cubed (1-inch) pumpernickel or rye bread
2 tablespoons butter, melted
1/4 teaspoon caraway seed
2 tablespoons butter
1 large onion, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1 teaspoon finely chopped garlic
1 carton (32 oz) Progresso™ beef flavored broth (4 cups)
5 small red potatoes, unpeeled, quartered (about 3 cups)
1/2 lb cooked corned beef, cut into 2-inch strips (2 cups)
1 cup refrigerated sauerkraut, drained
1/2 teaspoon salt
Shredded Swiss cheese and Thousand Island dressing, if desired

Steps:

  • Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
  • Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
  • Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 3 g, TransFat 0 g

REUBEN CHOWDER



Reuben Chowder image

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

3 cups milk
1 (10 3/4 ounce) can cream of celery soup
1/2-1 cup shredded swiss cheese (fat free if desired)
1 (16 ounce) can sauerkraut, drained and snipped into short strands
1 (14 ounce) package turkey Polish kielbasa or 12 ounces corned beef

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.

REUBEN SOUP



Reuben Soup image

When we're lucky (or have been good-I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have been making it for years, and it remains a favorite. -Mary Lindell, Sanford, Michigan

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield about 6 servings.

Number Of Ingredients 13

1/2 cup chopped onion
1/2 cup sliced celery
2 tablespoons butter
1 cup chicken broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
2 cups half-and-half cream
2 cups chopped cooked corned beef
1 cup shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional

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.

Nutrition Facts : Calories 393 calories, Fat 26g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 1174mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.

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