A Nostalgic Embrace: The 1978 BHG Reuben Chowder

The scent of simmering sauerkraut and rich corned beef still has the power to transport me back to my grandmother’s kitchen. It was a place of warmth, of clanking pots and joyful chaos, and this Reuben Chowder was a frequent star. I remember peeking over the counter, a little sprout of a chef-in-training, as she stirred that creamy, tangy broth, the rye bread croutons toasting to a perfect crisp in the oven. It wasn’t just a meal; it was a hug in a bowl, a taste of tradition and love that defined comfort food for our family.

Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Yield: 7 cups
• Dietary Type: Contains Dairy, Gluten

The Heart of the Matter: Ingredients

This recipe, born from the pages of Better Homes and Gardens in 1978, is a testament to how simple, quality ingredients can come together to create something truly special. It’s a celebration of familiar flavors, reimagined in a comforting, creamy chowder.

• 3 cups milk
• 1 (10 ½ ounce) can condensed cream of celery soup
• ½ cup shredded processed Swiss cheese (about 2 oz.)
• 1 (16 ounce) can sauerkraut, drained and snipped
• 3 tablespoons butter, softened
• 4 slices rye bread
• 1 teaspoon caraway seed
• 1 (12 ounce) can corned beef, chilled and diced

Ingredient Notes:
The beauty of this chowder lies in its straightforward approach. Using condensed cream of celery soup provides a creamy base and a touch of savory depth that was a hallmark of many classic casseroles and soups from this era. The processed Swiss cheese melts beautifully, adding that quintessential nutty, slightly sharp flavor that pairs so well with rye and corned beef. For the sauerkraut, ensure it’s well-drained to avoid a watery chowder. Snipping it into smaller pieces makes it more manageable in each spoonful. The rye bread is crucial for those delightful, caraway-infused croutons, offering a textural counterpoint to the smooth soup. And of course, good quality corned beef, chilled, is key for easy dicing and a robust flavor.

Essential Tools

For this culinary adventure, you’ll want to have a few key items at the ready:

• A medium-sized saucepan for building the chowder base.
• A baking sheet for toasting those delicious rye bread croutons.
• A knife and cutting board for dicing the corned beef and bread.
• A measuring cup and spoons for accuracy.

Crafting the Chowder: The Method

Now, let’s dive into the process. This recipe is designed for ease and maximum flavor, a true weeknight warrior that also impresses.

1. Build the Creamy Base: In your medium saucepan, combine the milk, the entire can of condensed cream of celery soup, and the shredded processed Swiss cheese. Stir everything together until the cheese begins to melt and the mixture is smooth.
2. Introduce the Tang: Add the drained and snipped sauerkraut to the saucepan. Stir it in, ensuring it’s well distributed throughout the creamy mixture.
3. Simmer and Meld: Cover the saucepan and let the chowder simmer gently for 15 minutes. This allows the flavors to meld beautifully and the sauerkraut to soften slightly, infusing the broth with its characteristic tang. Stir occasionally to prevent sticking.
4. Prepare the Rye Croutons: While the chowder is simmering, it’s time to create those irresistible rye croutons. Take your butter, which should be softened, and spread it generously over both sides of each slice of rye bread.
5. Infuse with Caraway: Sprinkle both sides of the buttered rye bread with the caraway seed. This step is where the classic Reuben flavor truly starts to sing. The butter will help the caraway adhere beautifully.
6. Shape the Croutons: Cut each buttered and sprinkled bread slice into triangles. I find that cutting them in half diagonally works wonderfully.
7. Toast to Perfection: Arrange the rye bread triangles in a single layer on your baking sheet. Place the baking sheet into a preheated oven at 300 degrees Fahrenheit. Toast for 20 minutes. Keep an eye on them towards the end to ensure they don’t burn; you’re looking for a golden-brown crispness.
8. Incorporate the Corned Beef: Once the chowder has simmered for its 15 minutes, add the diced corned beef to the saucepan.
9. Heat Through: Continue to heat the chowder for about 10 minutes, or until the corned beef is heated through and the entire chowder is piping hot. Stir gently as it heats.

Chef’s Insights: Elevating Your Chowder Experience

This recipe is wonderfully straightforward, but a few professional touches can take it from good to truly exceptional.

• Quality Corned Beef: If you have the time, and if it’s available, consider using leftover roasted corned beef from a St. Patrick’s Day feast or deli-style corned beef. Dice it finely for an even distribution of flavor.
• Sauerkraut Savvy: For a milder sauerkraut flavor, you can rinse the drained sauerkraut under cold water once before snipping it. This will remove some of the sharper brine.
• Cheese Swap: While processed Swiss is traditional here, if you’re feeling adventurous, a good quality Gruyère or even a sharp cheddar can offer a more complex cheese profile, though it will alter the classic ’78 flavor.
• Crouton Control: Toasting the rye bread at 300°F is deliberate; it dries out the bread and makes it crisp without burning too quickly. If your oven runs hot, you might want to reduce the time slightly or keep a closer watch. For an extra layer of flavor, you can rub a clove of garlic over the toast while it’s still warm.
• A Dash of Spice: A small pinch of dijon mustard stirred into the soup in step 1 can add a subtle zing that complements the sauerkraut and corned beef beautifully.

Serving and Savoring

This 1978 BHG Reuben Chowder is best served piping hot, straight from the stove. Ladle generous portions into warm bowls. Arrange the golden-brown rye bread triangles alongside each serving, inviting your guests to dip them into the rich, creamy soup. A sprinkle of fresh chives or parsley can add a pop of color and freshness to the top.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The chowder will thicken as it cools. To reheat, gently warm it on the stovetop over low heat, adding a splash of milk or water if it has become too thick. The rye croutons are best made fresh, but if you have leftovers, store them separately in a dry container at room temperature to maintain their crispness. They will soften if stored with the chowder.

The Nutrition Breakdown

Here’s an estimated nutritional breakdown for a serving of this hearty chowder. Please note that these are approximate values and can vary based on specific ingredient brands and precise measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	567.4 kcal
Calories from Fat	324 kcal
Total Fat	36.1 g	55%
Saturated Fat	16.1 g	80%
Cholesterol	140 mg	46%
Sodium	2513.5 mg	104%
Total Carbohydrate	35 g	11%
Dietary Fiber	6 g	23%
Sugars	4.4 g	17%
Protein	26.4 g	52%

Note: % Daily Value is based on a 2,000 calorie diet. Individual daily values may be higher or lower depending on your calorie needs.

Variations and Adaptations

While this recipe is a cherished classic, there’s always room for creative interpretation.

• Gluten-Free Option: For a gluten-free take, you can omit the rye bread croutons or replace them with gluten-free toast points. Ensure your condensed soup is also gluten-free if necessary.
• Lighter Chowder: If you prefer a lighter soup, you can use low-fat milk. The texture might be slightly less rich, but the flavor will still shine.
• Spice It Up: For those who enjoy a bit of heat, a pinch of cayenne pepper or a dash of hot sauce can be added during the simmering stage.

Frequently Asked Questions

Q: Can I make this chowder ahead of time?
A: Yes, you can prepare the chowder base (steps 1-3) and refrigerate it. Add the corned beef and heat through just before serving. The rye croutons are best made fresh.

Q: What kind of milk is best for this chowder?
A: Whole milk will yield the richest, creamiest result, true to the original recipe. However, 2% milk is also a good option.

Q: How do I prevent the chowder from becoming too salty?
A: The salt content can vary greatly depending on your condensed soup and sauerkraut. Taste the chowder before adding any additional salt. You can also use a low-sodium condensed soup if that’s a concern.

Q: What can I do if my chowder is too thick?
A: If the chowder becomes too thick, simply stir in a little more milk or water until you reach your desired consistency.

Q: Can I use fresh sauerkraut instead of canned?
A: Absolutely! If using fresh sauerkraut, drain it very well and consider rinsing it if you prefer a milder flavor. You might need to adjust the cooking time slightly as fresh sauerkraut can be more tender.

A Taste of Tradition, Reimagined

This 1978 BHG Reuben Chowder is more than just a recipe; it’s a culinary bridge to the past, a comforting embrace of flavors that have stood the test of time. It’s a testament to how simple, honest ingredients can create a dish that nourishes both body and soul. Whether you’re revisiting fond memories or creating new ones, I encourage you to give this delightful chowder a try. It’s a perfect companion to a brisk autumn evening, a cozy winter lunch, or any time you need a spoonful of pure, unadulterated comfort. Pair it with a crisp, dry white wine or a light lager, and enjoy the journey back to a simpler, more delicious time.