Reuben Chowder Recipe

Reuben Chowder Recipe

  • 1 small onion, sliced
  • 1 tablespoon vegetable oil
  • 2 (14.5 ounce) cans vegetable broth
  • 1 (14.5 ounce) can beef broth
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon celery salt
  • 5 ounces deli corned beef, chopped
  • 1 cup sauerkraut, rinsed and well drained
  • 2 slices rye bread, cubed
  • 4 slices Swiss cheese
  1. In a small skillet, saute onion in oil until tender. Meanwhile, in a large saucepan, bring the vegetable and beef broth to a boil; stir in the horseradish, Worcestershire sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low; cover and simmer for 10 minutes.
  2. Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted.
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