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Reuben Chowder

March 17, 2010

~ Mary ~

Happy St Patty’s Day!  HAPPY BIRTHDAY PATTY!

For those that don’t follow the blog: Patty is our mom, she is 100% Irish and was born on St. Patrick’s Day.  Hence the o’ in Food o’ del Mundo and a BIG Happy St. PATTY’s Day rather than the traditional St. Paddy’s Day.


For the past four years, John and I have enjoyed this soup right around this festive time of year.  It’s so good I always promise myself that I won’t let another year go by until we enjoy it again – and lo and behold what happens!?  Thank goodness we don’t do that with reuben sandwiches – even though I think this soup is equally as enjoyable.

Sometimes we have the soup with the rye bread crouton with melted cheese on the side instead of placed on the top of the soup and then placed under the broiler.  It’s easier and there’s less chance of your soup slopping over in a too full bowl.  But for the photos I had to gussy it up.  I also used Kev’s Bread Machine Pumpernickel for this.

Reuben Chowder

makes 3 quarts

In stock pot with some Olive Oil sauté:

1 Cup Diced Onions

Add

3 Cups Chicken Broth

1 Cup Milk

¼ Cup Wondra

2 Cups Diced Potatoes

Bring to a boil then reduce – make sure the potatoes are cooked through before continuing on.

Add and heat through:

2 Cups Sauerkraut

2 Cups Diced Corned Beef

2 Tbsp Caraway Seeds

1/2  tsp Pepper

1 Cup Sour Cream

Dish in bowl top with Rye Bread Cubes and 2 slices of Swiss Cheese Or Shredded Swiss.

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

23 Comments leave one →
  1. March 17, 2010 12:25 pm

    Mary – This looks great! My husband is not a fan of sauerkraut but I think I can change his mind with this. Thanks for the recipe!

    • foododelmundo permalink
      March 17, 2010 1:16 pm

      HI Mary Anne and thank YOU!

  2. March 17, 2010 12:40 pm

    You know, I am not a big corned beef or sauerkraut person, but Mary, you made this look good!!
    Happy Birthday Patty!

    Do you know what is Irish and Stays out all night? Patty O Furniture.

    (ok, ok, cheesy but….)

    • foododelmundo permalink
      March 17, 2010 1:17 pm

      ….but FUNNY! I’m posting it on FB!

  3. March 17, 2010 5:13 pm

    Dang! I wish I had some of this right NOW!

  4. March 17, 2010 6:03 pm

    wow I am about to post the sandwich your soup looks better! omg awesome~

  5. March 17, 2010 9:26 pm

    I just love to see what you’re making next, Mary. It’s always creative and delicious! Happy Saint Patrick’s Day!

  6. March 17, 2010 11:21 pm

    Happy St. Patrick’s day! Reuben chowder sounds amazing, what a creative recipe!

  7. March 18, 2010 6:32 am

    When I read “Reuben Soup” in my inbox I could not get here quick enough!!! LOL!!!
    Wow, Mary!!!! This looks fantatic!!!. I am saving it. My husband and I are huge reuben and french onion soup fans. This looks like a cross in between both!

  8. Pat permalink
    March 18, 2010 12:04 pm

    This looks GREAT, Mary! Thanks for the birthday wishes. Another memorable St Patty’s Day!
    We’ll have to try this with our leftover corned beef!

  9. March 18, 2010 9:13 pm

    This is different! I’m sure my co-workers would kill for something like this!

    • foododelmundo permalink
      March 18, 2010 10:38 pm

      I never understand why people feed their co-workers. Piss on them – feed your family and friends they’re there for the long haul – through thick and thin!

  10. March 18, 2010 10:10 pm

    lovely soup–yummy!!

    sweetlife

  11. March 19, 2010 8:57 am

    This looks amazing!!! I would have never thought, but I need to try this ASAP!

  12. March 21, 2010 10:25 am

    Oh my gosh! I love reubens soooo much and this chower looks delicious! I definitely am adding this to my must make list! Thank you :)

  13. April 5, 2010 10:42 pm

    We used to go to a pub that had “Limerick Chowder”. The owner absolutely refused to share the recipe, and now they are closed. This just might be as close as can be. It’s a definite that I’ll be making this soon!
    Thanks so much!!!

    • foododelmundo permalink
      April 6, 2010 6:08 am

      I love that name – so much more whimsical.
      ~ Mary

  14. September 24, 2010 12:45 pm

    How did I miss this one Mary??!! Definitely making this soon!

    • foododelmundo permalink
      September 24, 2010 2:52 pm

      Your ears must’ve been itching, Culinary Cory and I were talking about you this past week about how much we both like your site, but most importantly how SUPER SWEET you are!

  15. March 18, 2011 1:04 pm

    just what I was looking for, I’m making this for lunch today! one question, what is wondra?

    • foododelmundo permalink
      March 18, 2011 6:20 pm

      It’s sometimes used for gravy because it usually doesn’t clump up like regular flour, because it’s more granular. If you want to use regular flour, you can, provided you mix it with a little of the soup prior to dumping it in the big pot all at once.

Trackbacks

  1. Columbus Foodie » Blog Archive » March 2010 Roundup
  2. Perfect Fall Day! | My Bizzy Kitchen

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