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Reuben Chowder

By: Taste of Home Test Kitchen

"This dish contains all of your favorite Reuben sandwich ingredients in a delicious soup. If you don't have bread, simply cut the Swiss cheese into strips and place it on the broth."

Rate/Review | Read Reviews (2)

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

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.
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.

Footnotes

Nutritional Analysis: 1-1/2 cups equals 263 calories, 15 g fat (7 g saturated fat), 50 mg cholesterol, 2,207 mg sodium, 15 g carbohydrate, 2 g fiber, 18 g protein.