Warm Up with the Ultimate Reuben Chowder: A Hearty Winter Favorite
Imagine your favorite deli sandwich transformed into a comforting, velvety soup. That’s exactly what you get with this incredible Reuben Chowder – a dish that perfectly marries the iconic flavors of corned beef, Swiss cheese, and tangy sauerkraut in a rich, potato-based broth. It’s more than just a soup; it’s a warm embrace in a bowl, perfect for chilly evenings or as a delightful way to repurpose those holiday leftovers.
This recipe takes the familiar savory, salty, and tangy profile of a classic Reuben sandwich and elevates it into a truly satisfying creamy sauerkraut soup. Forget everything you thought you knew about chowders; this isn’t just an ordinary potato soup. It’s a celebration of flavor, designed to tantalize your taste buds and leave you feeling utterly content. Whether you’re seeking a unique St. Patrick’s Day soup idea or simply craving a new hearty winter chowder, this recipe is about to become your new favorite.
Why You’ll Love This Creamy Reuben Chowder
- Comfort in a Bowl: This Reuben Chowder masterfully combines the savory flavors of a classic Reuben sandwich with the warmth and richness of a hearty potato soup. It’s the ultimate comfort food, providing a delightful culinary experience that warms you from the inside out. Each spoonful offers a harmonious blend of textures and tastes, making it an instantly gratifying meal.
- Perfect for Leftovers: Have you ever found yourself with an abundance of delicious corned beef after a festive celebration? This recipe is the ideal solution! It’s one of the best leftover corned beef recipes, transforming a holiday meal into something entirely new and equally delicious. Say goodbye to repetitive meals and hello to a creative, flavor-packed second act for your perfectly cooked beef.
- Quick & Easy: Despite its gourmet taste, this chowder is surprisingly simple to prepare. With straightforward stove-top instructions, you can have this delectable soup ready and on your table in under an hour. It’s perfect for busy weeknights when you crave something homemade and satisfying without spending hours in the kitchen.
Key Ingredients for Authentic Flavor
Crafting the perfect Reuben Chowder starts with selecting the right ingredients. Each component plays a vital role in recreating that beloved Reuben taste in a creamy, soup form. From the star protein to the tangy and cheesy elements, every ingredient is essential for an authentic and deeply satisfying experience.
The Protein: Corned Beef
The heart and soul of this chowder is, undoubtedly, the corned beef. Using cooked corned beef (typically brisket) provides the signature salty, cured flavor that defines a Reuben. Its tender, savory notes are absolutely essential and cannot be replicated with anything else. Opt for a good quality, well-marbled cut for the best flavor and texture.
Tip: If you don’t have leftover corned beef from a holiday meal, don’t fret! You can easily purchase thick-cut deli corned beef and dice it into bite-sized pieces. Just make sure it’s good quality for that authentic taste.
The Chowder Base
The base of our Reuben Chowder is where the magic truly happens, creating a velvety texture and an irresistible depth of flavor.
- Potatoes: For the ultimate creamy consistency, Russet or Yukon Gold potatoes are your best friends. These varieties break down beautifully as they cook, naturally thickening the soup and contributing to that comforting, hearty texture. They absorb the rich flavors of the broth and beef, becoming tender morsels in every spoonful. This makes it a true corned beef potato soup that satisfies on all levels.
- Sauerkraut: This tangy fermented cabbage is non-negotiable for a truly authentic Reuben flavor profile. Its bright, sour notes cut through the richness of the beef and cream, balancing the dish perfectly. It’s the secret ingredient that transforms a regular chowder into a distinct creamy sauerkraut soup. However, a crucial step is rinsing the sauerkraut before adding it to the soup. This prevents the chowder from becoming overly sour, allowing its piquant flavor to shine without overpowering the other ingredients.
- Swiss Cheese: The final touch to our creamy base is luscious Swiss cheese. When melted directly into the hot soup, it creates a velvety, smooth finish that coats your palate with its nutty, slightly sweet notes. This makes our creation a true Swiss cheese chowder, adding an extra layer of richness and authenticity that truly brings the Reuben experience to life.
How to Make Reuben Chowder
Creating this delicious Reuben Chowder is a simple process, broken down into a few easy steps. Follow these instructions to bring this delightful dish to your table in no time.
Step 1: Sauté the Aromatics
Start by melting a generous knob of butter in a large pot or Dutch oven over medium heat. Add finely diced onions and celery, stirring occasionally until they soften and become translucent, about 5-7 minutes. This step is crucial for building a foundational layer of flavor, creating an aromatic base that will permeate the entire chowder.
Step 2: Simmering the Soup
Next, add your diced potatoes and the cooked, cubed corned beef to the pot. Pour in enough rich beef broth to just cover the ingredients. Bring the mixture to a gentle boil, then reduce the heat to a simmer, covering the pot. Let it cook for about 15-20 minutes, or until the potatoes are fork-tender. This allows the flavors to meld beautifully and ensures a creamy texture for your Irish potato soup component.
Step 3: Creating the Creamy Texture
Once the potatoes are tender, stir in the rinsed sauerkraut. Pour in the heavy cream and slowly add the shredded Swiss cheese, stirring constantly until the cheese is completely melted and the soup is smooth and velvety. It’s important to add the cream and cheese at the end and keep the heat low to prevent curdling, ensuring a perfectly smooth and luxurious consistency for your creamy sauerkraut soup.
Serving Suggestions: The Rye Crouton
No Reuben Chowder would be complete without a nod to its sandwich inspiration, and the perfect way to do this is with homemade rye bread croutons. They add a delightful crunch and echo the classic bread, making each spoonful an authentic Reuben experience.
How to Make Quick Homemade Rye Bread Croutons:
- Preheat your oven to 375°F (190°C).
- Cut slices of rye bread into small cubes.
- Toss the bread cubes with a drizzle of olive oil or melted butter, a pinch of garlic powder, and a dash of salt and pepper.
- Spread them in a single layer on a baking sheet.
- Bake for 8-12 minutes, or until golden brown and crispy, tossing halfway through.
Serve your hot Reuben Chowder immediately, garnished generously with these freshly made rye bread croutons. For extra flair, consider adding a sprinkle of fresh chopped parsley, a little extra shredded Swiss cheese, or even a drizzle of homemade or store-bought Thousand Island dressing right before serving. These garnishes not only add visual appeal but also enhance the overall flavor profile of this magnificent hearty winter chowder.
Storing and Reheating Tips
Proper storage and reheating are key to enjoying your delicious Reuben Chowder for days to come, ensuring every bowl is as good as the first.
- Refrigeration: Allow the chowder to cool completely before transferring it to an airtight container. It is best consumed within 3 days when stored in the refrigerator. The flavors will deepen overnight, often tasting even better the next day!
- Reheating: When ready to enjoy leftovers, heat the chowder slowly on the stovetop over low to medium heat, stirring frequently. Add a splash of milk or broth if the soup appears too thick. It is crucial not to boil the soup when reheating, as the high heat can cause the dairy components (cream and cheese) to separate, resulting in a grainy or curdled texture.
- Freezing: Freezing is generally not recommended for this Reuben Chowder due to the heavy cream and potatoes. The dairy can separate and become grainy upon thawing, and the potatoes can become mushy, altering the delightful texture that makes this chowder so special. For the best experience, enjoy it fresh or within a few days of preparation.
Frequently Asked Questions
Here are some common questions about making and enjoying this rich and satisfying Reuben Chowder:
What kind of corned beef is best for Reuben Chowder?
For the best Reuben Chowder, use cooked corned beef brisket. If you have leftovers from a St. Patrick’s Day feast, that’s perfect! Otherwise, look for good quality, thick-cut deli corned beef and dice it into bite-sized pieces. The signature salty, cured flavor is key.
Can I make this chowder dairy-free or gluten-free?
Making this chowder dairy-free would significantly alter its signature creamy texture and flavor profile, as Swiss cheese and heavy cream are essential. For a gluten-free version, ensure your beef broth is gluten-free and omit the rye croutons, or use a gluten-free bread alternative for croutons. The chowder itself, without croutons, is naturally gluten-free.
How can I make my Reuben Chowder thicker or thinner?
To thicken your Reuben Chowder, you can mash some of the cooked potatoes against the side of the pot, or create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until thickened. To thin it, simply add more beef broth or milk until you reach your desired consistency.
What other toppings can I add besides rye croutons?
Beyond rye bread croutons, you can garnish your Reuben Chowder with a dollop of sour cream or Greek yogurt, a drizzle of Thousand Island or Russian dressing, fresh chopped parsley or chives, or an extra sprinkle of shredded Swiss cheese for even more indulgence.
Cozy Creamy Reuben Chowder
Ingredients
- 3 tbsp Unsalted butter Divided for sautéing and roux
- 1 cup Onion Finely chopped
- 1 cup Celery Diced
- 3 tbsp All-purpose flour To thicken
- 4 cups Beef broth Low sodium recommended
- 3 cups Potatoes Russet or Yukon Gold, peeled and cubed
- 2 cups Cooked corned beef Chopped or shredded (approx 1 lb)
- 1 cup Sauerkraut Rinsed and well-drained
- 1 cup Heavy cream Or half-and-half for a lighter version
- 2 cups Swiss cheese Shredded
- 1 tsp Black pepper Freshly cracked
- 2 slices Rye bread Cut into cubes for croutons
Instructions
- Melt 2 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped onion and celery. Sauté for 5-7 minutes until the vegetables are softened but not browned.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually whisk in the beef broth, ensuring no lumps remain. Add the diced potatoes and chopped corned beef.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Stir in the drained sauerkraut and heavy cream. Simmer for another 2-3 minutes to heat through (do not let it boil vigorously).
- Remove the pot from the heat. Gradually stir in the shredded Swiss cheese until completely melted and smooth. Season with black pepper.
- While the soup rests, toast the rye bread cubes in a skillet with the remaining 1 tablespoon of butter until crispy.
- Ladle the hot chowder into bowls and top with the rye croutons before serving.
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