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Reuben Chowder Soup Recipe

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Clam Chowder Soup Recipe Simply Home Cooked
Clam Chowder Soup Recipe Simply Home Cooked from simplyhomecooked.com

Description

Reuben Chowder Soup is a hearty and comforting soup that is perfect for cold nights. This soup is a twist on the classic Reuben sandwich, which consists of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing between slices of rye bread. This soup has all the same flavors as the sandwich, but in a warm and creamy soup form. It's easy to make and will quickly become a favorite in your household.

Prep Time

The prep time for this soup is around 20 minutes.

Cook Time

The cook time for this soup is around 45 minutes.

Ingredients

  • 1 pound corned beef, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup sauerkraut, drained and rinsed
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cups half-and-half
  • 1 cup shredded Swiss cheese
  • 1/2 cup Thousand Island dressing
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Equipment

  • Dutch oven or soup pot
  • Chopping board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Blender or immersion blender (optional)

Method

  1. Heat the olive oil in a Dutch oven or soup pot over medium-high heat.
  2. Add the chopped onion and garlic and sauté until the onion is translucent.
  3. Add the chopped corned beef and sauté for a few minutes until lightly browned.
  4. Add the chicken broth, sauerkraut, potatoes, carrots, and celery. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the vegetables are tender.
  5. Remove from the heat and let the soup cool for a few minutes.
  6. Use an immersion blender or transfer the soup to a blender and puree until smooth. (This step is optional, but it will create a creamier texture.)
  7. Return the soup to the pot and stir in the half-and-half, Swiss cheese, and Thousand Island dressing. Heat over low heat until the cheese is melted and the soup is heated through.
  8. Season with salt and pepper, to taste.
  9. Serve hot with rye bread or crackers.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • You can use leftover corned beef or deli-sliced corned beef in this recipe.
  • You can use a regular blender to puree the soup, but be sure to let it cool slightly before blending and blend in batches if necessary.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 400
  • Total fat: 25g
  • Saturated fat: 11g
  • Cholesterol: 85mg
  • Sodium: 1290mg
  • Total carbohydrates: 20g
  • Dietary fiber: 2g
  • Sugar: 7g
  • Protein: 22g

Recipes FAQ

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it over low heat on the stove or in the microwave.

What can I serve with this soup?

This soup is delicious with rye bread or crackers. You can also serve it with a side salad or roasted vegetables.

Can I use a different type of cheese?

Yes, you can use a different type of cheese if you prefer. Swiss cheese is traditional for Reuben sandwiches, but you can use cheddar or another type of cheese that melts well.

Recipe Tips

  • Be sure to drain and rinse the sauerkraut before adding it to the soup to remove any excess saltiness.
  • If you don't have Thousand Island dressing, you can use Russian dressing or make your own by combining mayonnaise, ketchup, and relish.
  • For a lower-fat version, you can use milk instead of half-and-half or omit the cheese.

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