Reuben Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
• STEP 2.Add the onion and garlic to the pot and cook until softened and fragrant.
• STEP 3.Stir in the flour and cook for another minute to create a roux.
• STEP 4.Gradually whisk in the chicken broth and milk, making sure to scrape up any browned bits from the bottom of the pot.
• STEP 5.Add the potatoes, corned beef, sauerkraut, and caraway seeds to the pot. Bring to a simmer and cook until the potatoes are tender.
• STEP 6.Stir in the Swiss cheese until melted and creamy.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve the Reuben Chowder hot, garnished with the crispy bacon and some chopped fresh parsley.

Cooking Tips

• For extra flavor, you can use homemade chicken broth instead of store-bought.
• If you prefer a thicker chowder, you can add more flour to the roux.
• To make this recipe vegetarian, you can substitute the corned beef with tempeh or extra vegetables.

Storage and Serving

• Reuben Chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the chowder with some crusty bread or a side salad for a complete meal.