Reuben Chowder Recipe


Reuben Chowder Recipe

This Reuben Chowder tastes just like the Reuben sandwich. If you like Reuben Sandwiches you'll love this chowder, really. It was a real favorite in the restaurant.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Sauces, Soups and Chowders
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people


  • 1/4 pound bacon sliced in 1/4-in slices
  • 1/4 pound butter
  • 3 ribs of celery diced small
  • 3 green onions thinly sliced on the bias
  • 3 tablespoons all purpose flour
  • 6 cups hot water
  • 2 tablespoons chicken base or 2 chicken bouillon cubes
  • 4 cups saurkraut well drained and finely chopped
  • 1 pound corned beef cooked and julienned
  • 1 tablespoon caraway seeds
  • 5 slices swiss cheese cut into small strips


  • In a heavy sauce pot, cook the bacon until lightly browned; DO NOT DRAIN FAT.Add butter and heat till melted. Stir in the celery and onion and saute for 3 minutes.
  • Add in the flour, stirring until well blended and smooth, about 2 or 3 minutes. Remove from heat.
  • Stir in the hot water, chicken base, saurkraut, corned beef and caraway seeds. Bring to a boil, reduce heat and simmer for about 5 minutes, stirring often.
  • Add sliced cheese, heat to simmering for 2 minutes, stirring constantly.
  • Serve hot.

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