Reuben Chowder with Rye Croutons

By MJH

Ingredients

• Optional:
• 1 Tbsp unsalted butter
• 1 large onion, very thinly sliced
• 3/4 lb pound smoked ham, diced
• 3/4 lb andouille sausage, halved lengthwise and sliced 1/2 inch thick
• 1 1/2 Tbsp all-purpose flour
• 4 cup low-sodium chicken broth
• 1 lb sauerkraut—drained, rinsed and squeezed dry (1 1/2 cups)
• 1/4 cup crème fraîche (or 1 cup milk and 1 cup sour cream)
• 1/4 cup snipped chives
• 6 slices of rye bread, cubed and toasted
• Prepared horseradish, for serving
• 2 cups diced potatoes
• Swiss Cheese or Shredded Swiss for topping

Details

Cooking time 40mins
Adapted from kitchendaily.com

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 on top and Swiss Cheese.
Place under broiler until nicely browned on top.
Optional to do the bread in slices and broil separately and serve on the side with horseradish.

Make Ahead: The chowder can be refrigerated for up to 3 days.