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.

CREAMY REUBEN SOUP



Creamy Reuben Soup image

I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list.

Provided by Shannon Felgner

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

1 large onion, chopped
4 stalks celery, chopped
1 red bell pepper, chopped
1 cup butter
2 cloves garlic, minced
½ teaspoon dried tarragon
½ teaspoon caraway seeds
½ cup all-purpose flour
4 cups beef stock
1 quart half-and-half
1 pound cooked corned beef, chopped
1 cup sauerkraut
1 teaspoon seasoned salt (such as Spice Islands® Beau Monde Seasoning)
freshly ground black pepper to taste
2 ½ cups shredded Swiss cheese, divided
1 (6 ounce) package rye croutons

Steps:

  • Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
  • Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
  • Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
  • Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.

Nutrition Facts : Calories 589.9 calories, Carbohydrate 24.8 g, Cholesterol 141.7 mg, Fat 42.7 g, Fiber 2 g, Protein 27.6 g, SaturatedFat 25.9 g, Sodium 1004.5 mg, Sugar 3 g

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