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Creamy Reuben Chowder Recipe: Cozy Beef & Potato Soup

Creamy Reuben Chowder

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • Unsalted butter Divided use for sautéing and roux equivalent availability (e.g. 1/4 cup total). Use unsalted to control sodium levels from the corned beef and broth. ...
  • Unsalted butter Divided use (for vegetables and croutons). NO REASONING ALLOWED.
  • Unsalted butter Divided use for sautéing and croutons (approx. 4 tbsp total). Use unsalted to manage sodium.
  • Unsalted butter Divided use; 2 tablespoons for soup, 2 tablespoons for croutons.
  • 4 tbsp Unsalted butter Divided use.
  • 1 medium Yellow onion Finely diced.
  • 2 stalks Celery Diced.
  • 3 cloves Garlic Minced.
  • 1/4 cup All-purpose flour For thickening.
  • 4 cups Beef broth Low-sodium recommended.
  • 3 cups Russet potatoes Peeled and diced into 1/2-inch cubes.
  • 1 lb Cooked corned beef Diced into bite-sized cubes.
  • 1 cup Sauerkraut Rinsed well and drained.
  • 1 cup Half-and-half Or heavy cream for a richer soup.
  • 2 cups Swiss cheese Freshly shredded.
  • 1/2 tsp Caraway seeds Optional, for authentic rye flavor.
  • 3 slices Rye bread Cut into cubes for croutons.

Instructions
 

  • Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the diced onion and celery, cooking for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  • Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Slowly pour in the beef broth while whisking to prevent lumps from forming.
  • Add the diced potatoes and caraway seeds to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  • While the soup simmers, prepare the croutons. Toss the rye bread cubes with the remaining 2 tablespoons of melted butter. Toast in a skillet over medium heat or bake at 375°F (190°C) for 10 minutes until crispy.
  • Once the potatoes are tender, stir in the diced corned beef and drained sauerkraut. Simmer for 5 minutes to heat the meat through.
  • Reduce the heat to the lowest setting. Stir in the half-and-half and shredded Swiss cheese. Stir gently until the cheese is completely melted and the soup is creamy. Do not let the soup boil after adding the dairy.
  • Season with salt and black pepper to taste. Ladle the hot chowder into bowls and top generously with the rye bread croutons before serving.