Reuben Chowder Recipe

Pickwick Duluth

Reuben Chowder

My brother was telling me about some reuben chowder he had the other day at a restaurant featuring “Octoberfest” dishes, and it sounded pretty good. By coincidence, the Food and Wine newsletter this morning included a recipe, which is reprinted below.  I’m not sure about the andouille in this, it would add some unattractive fat if left to cook too long.  I might try substituting corned beef to make it more authentic, but I wouldn’t let that cook long, either, it would probably get a little tough.  So I’d add it about five minutes before serving. Another variation on this might be to use potato soup as a base.  Hier ist heute Suppe für Sie!



  1. 1 tablespoon unsalted butter
  2. 1 large onion, very thinly sliced
  3. 3/4 pound smoked ham, diced
  4. 3/4 pound andouille sausage, halved lengthwise and sliced 1/2 inch thick
  5. 1 1/2 tablespoons all-purpose flour
  6. 4 cups low-sodium chicken broth
  7. 1 pound sauerkraut—drained, rinsed and squeezed dry (1 1/2 cups)
  8. 1/4 cup crème fraîche
  9. 1/4 cup snipped chives
  10. 6 slices of rye bread, cubed and toasted
  11. Prepared horseradish, for serving


  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.
MAKE AHEAD The chowder can be refrigerated for up to 3 days.
Reuben chowder recipe original link at Food & Wine.

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