Description
A hearty and creamy beef chowder inspired by the flavors of a classic Reuben sandwich.
Ingredients
Scale
For the Crust:
- 1 lb corned beef, diced
- 4 cups beef broth
- 1 cup sauerkraut, drained
- 1 cup diced potatoes
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup shredded Swiss cheese
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a large pot, melt butter over medium heat. Add onions, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in beef broth while stirring to avoid lumps. Add diced potatoes, corned beef, and caraway seeds. Bring to a simmer and cook for 15-20 minutes until potatoes are tender.
- Stir in sauerkraut and heavy cream. Simmer for another 5 minutes.
- Remove from heat and stir in Swiss cheese until melted. Season with salt and pepper to taste.
- Serve hot, garnished with additional Swiss cheese if desired.
Notes
You can customize the seasonings to taste.