Reuben Chowder: A Hug in a Bowl from the Heartland
Growing up in a household where comfort food was a religion, I always had a soft spot for anything creamy, hearty, and served with a side of nostalgia. This Reuben Chowder, a recipe gifted to me by dear friends from Hays, Kansas, a community steeped in the rich culinary traditions of Volga Germans, is more than just a soup; it’s a warm embrace on a chilly evening, a culinary homecoming that never fails to deliver. The moment that familiar aroma of sauerkraut and savory sausage fills the kitchen, I’m transported back to shared meals, laughter echoing around the table, and the simple, profound joy of good food made with love.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Yield: Approximately 6 servings
- Dietary Type: Comfort Food Classic
Ingredients
- 3 cups milk
- 1 (10 3/4 ounce) can cream of celery soup
- 1/2 – 1 cup shredded Swiss cheese (fat-free if desired)
- 1 (16 ounce) can sauerkraut, drained and snipped into short strands
- 1 (14 ounce) package turkey Polish kielbasa or 12 ounces corned beef
Equipment Needed
- A large saucepan or Dutch oven
- A whisk or sturdy spoon
- A cutting board and knife (if using corned beef)
- Serving bowls
Instructions
- In a large saucepan or Dutch oven, combine the 3 cups of milk, 1 (10 3/4 ounce) can of cream of celery soup, and 1/2 to 1 cup of shredded Swiss cheese.
- Whisk or stir these ingredients together until the cheese is melted and the mixture is smooth and well combined.
- Next, add the 1 (16 ounce) can of drained and snipped sauerkraut to the saucepan.
- Cover the saucepan and simmer the chowder over medium-low heat for 15 minutes. This allows the flavors to meld and the sauerkraut to soften beautifully.
- While the chowder is simmering, prepare your protein. If you are using the turkey Polish kielbasa, simply slice it into bite-sized pieces. If you are using corned beef, chop the 12 ounces into small, manageable cubes.
- After the initial 15-minute simmer, add the prepared turkey sausage or corned beef to the chowder.
- Continue to cook the chowder, uncovered, for an additional 10 minutes, or until the sausage or corned beef is thoroughly heated through. Stir occasionally to prevent sticking.
Expert Tips & Tricks
The beauty of this Reuben Chowder lies in its simplicity, but a few thoughtful touches can elevate it even further. When it comes to the sauerkraut, don’t shy away from draining it thoroughly; excess liquid can dilute the creamy base. Snipping it into shorter strands ensures each spoonful is a harmonious blend of flavors and textures, rather than long, unwieldy strands. For the Swiss cheese, using the full cup will yield a richer, more decadent soup, while the half cup offers a lighter touch. Feel free to experiment with the type of kielbasa; a good quality smoked kielbasa can add another layer of depth. And for the corned beef, using leftover roasted corned beef is a fantastic way to repurpose ingredients and infuse the chowder with its signature salty, savory notes.
Serving & Storage Suggestions
This Reuben Chowder is wonderfully satisfying on its own, but it truly shines when served with toasted, buttered rye bread. A light sprinkle of caraway seeds on the toasted bread is a nod to the classic Reuben sandwich and offers a delightful aromatic contrast. To serve, ladle generous portions into warm bowls. For storage, allow the chowder to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave. You may need to add a splash of milk or a touch more broth to loosen it up after refrigeration.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 311.6 kcal | |
| Calories from Fat | ||
| Total Fat | 20.8 g | 32% |
| Saturated Fat | 9.1 g | 45% |
| Cholesterol | 76.7 mg | 25% |
| Sodium | 1771.4 mg | 73% |
| Total Carbohydrate | 15.7 g | 5% |
| Dietary Fiber | 2.3 g | 9% |
| Sugars | 2.2 g | 8% |
| Protein | 16.4 g | 32% |
Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Variations & Substitutions
While this recipe is a delightful tribute to its namesake, there’s always room for personal interpretation. For a lighter version, consider using reduced-fat milk and a fat-free cream of celery soup. If turkey kielbasa isn’t readily available, a good quality smoked sausage or even diced ham can offer a similar savory flavor profile. For those who prefer a bit more tang, a touch of Dijon mustard whisked into the base can add a delightful zing. And while the Swiss cheese is classic, a sharp cheddar or a Monterey Jack could offer a different cheesy dimension.
FAQs
Q: Can I make this Reuben Chowder ahead of time?
A: Yes, this chowder can be made a day in advance and reheated. The flavors often meld beautifully overnight.
Q: What kind of milk is best for this chowder?
A: Whole milk will yield the creamiest result, but 2% milk is also a good option.
Q: Can I use fresh sauerkraut instead of canned?
A: Fresh sauerkraut can be used, but you may need to adjust the cooking time and seasoning to account for its moisture content and potential saltiness.
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 broth until it reaches your desired consistency.
Q: Is this chowder spicy?
A: No, this chowder is not inherently spicy. The flavor profile is savory and tangy from the sauerkraut and kielbasa/corned beef.
Final Thoughts
This Reuben Chowder is a testament to the power of simple ingredients coming together to create something truly extraordinary. It’s a dish that warms you from the inside out, a culinary hug that speaks of home and hearth. I encourage you to gather your ingredients, embrace the comforting aromas as they fill your kitchen, and share this delightful creation with your loved ones. Whether you’re serving it on a blustery winter’s day or as a comforting supper any time of year, this Reuben Chowder is sure to become a cherished favorite, just as it has for me. Enjoy every creamy, savory spoonful.