Description
Inspired by the classic Reuben sandwich, this cozy chowder blends tender corned beef, tangy sauerkraut, creamy half-and-half, and melty Swiss into a deeply satisfying soup. It’s easy to make, perfect for chilly nights, and a clever way to use leftover corned beef.
Ingredients
Scale
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup chopped cooked corned beef
- 1 cup sauerkraut, drained and rinsed
- 1 cup half-and-half
- 1/2 cup shredded Swiss cheese
- 1/2 teaspoon caraway seeds (optional)
- Salt and pepper, to taste
Optional toppings
- Toasted rye croutons
- Extra shredded Swiss cheese
- Fresh dill or parsley
Instructions
- Sauté aromatics: Melt butter in a large soup pot over medium heat. Add onion and celery; cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute.
- Make roux: Sprinkle flour over vegetables; stir and cook 2 minutes to remove raw flour taste.
- Add broth: Gradually whisk in chicken broth until smooth. Bring to a gentle simmer to thicken slightly.
- Build the soup: Stir in chopped corned beef and rinsed sauerkraut. Reduce heat to low.
- Finish creamy: Add half-and-half, then Swiss cheese; stir gently until melted and silky. Add caraway seeds if using. Season with salt and pepper to taste (go light—ingredients are naturally salty).
- Serve: Ladle into warmed bowls and garnish with rye croutons, extra Swiss, and herbs.
Notes
- Melting tip: Use freshly shredded Swiss for the smoothest texture.
- Sauerkraut prep: Rinse and drain well to temper brininess while keeping tang.
- Dairy care: Keep heat low after adding half-and-half to prevent curdling.
- Common mistakes: Boiling after dairy, skipping the roux, over-salting, or using pre-shredded cheese with anti-caking agents.
- Variations: Slow cooker (add dairy at end); use shredded roast beef for milder flavor; add diced potatoes or shredded cabbage; dairy-free with plant cream/cheese; gluten-free with GF flour.
- Storage: Refrigerate up to 4 days. Reheat gently over medium-low heat. For freezing, freeze the soup before adding dairy/cheese; stir them in after reheating.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: creamy reuben soup, reuben chowder, corned beef soup, sauerkraut soup, swiss cheese soup, deli soup, leftover corned beef recipe