Creamy Reuben Chowder with Rye Croutons

By danyell923

Ingredients

• 1 tablespoon unsalted butter
• 1 large onion, very thinly sliced
• 3/4 pound smoked ham, diced
• 3/4 pound andouille sausage, halved lengthwise and sliced 1/2 inch thick
• 1 1/2 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1 pound sauerkraut—drained, rinsed and squeezed dry (1 1/2 cups)
• 1/4 cup crème fraîche
• 1/4 cup snipped chives
• 6 slices of rye bread, cubed and toasted
• Prepared horseradish, for serving

Preparation

Step 1

In a large enameled cast-iron casserole, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ham and sausage and cook uncovered, stirring, until lightly browned, about 5 minutes. Stir in the flour. Add the broth and sauerkraut and bring to a boil. Simmer over low heat for 15 minutes. Stir in the crème fraîche and chives. Serve in deep bowls with the rye croutons and horseradish.