REUBEN CHOWDER

Reuben Chowder image

Provided by Colleen Sowa

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!