1978 Bhg Reuben Chowder Rezept

A hearty and nostalgic twist on classic Reuben flavors! This creamy, comforting chowder combines the tang of sauerkraut, the richness of corned beef, and the satisfying crunch of toasted rye bread for a truly unforgettable meal. Inspired by a 1978 Better Homes & Gardens recipe, this updated version is quick, easy, and perfect for a cozy night in.

Vorbereitung 15 Min.
Kochzeit 40 Min.
Kalorien 567.4 kcal
Eiweiß 52g
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1978 Bhg Reuben Chowder 179

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Zutaten für 1978 Bhg Reuben Chowder

  • 1 1/4 cups milk
  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • 1 cup shredded process Swiss cheese (4 ounces)
  • 1 (14 1/2 ounce) can sauerkraut, rinsed, drained and snipped
  • 1/4 cup butter, softened
  • 8 slices rye bread
  • 1/2 teaspoon caraway seed
  • 1 (12 ounce) can corned beef, drained and diced

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Zubereitung von 1978 Bhg Reuben Chowder

  1. In a medium saucepan, whisk together the cream of celery soup and milk until smooth.
  2. Stir in the shredded Swiss cheese until melted and the soup is creamy.
  3. Add the drained, snipped sauerkraut and bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
  5. Meanwhile, prepare the rye bread croutons: Spread softened butter evenly on both sides of each slice of rye bread.
  6. Sprinkle both sides of the bread with caraway seeds.
  7. Cut each slice of bread into triangles.
  8. Arrange the bread triangles on a baking sheet.
  9. Bake in a preheated 300°F (150°C) oven for 15-20 minutes, or until golden brown and crisp.
  10. Add the diced corned beef to the chowder and heat through for about 10 minutes, or until heated thoroughly.
  11. Serve the Reuben Chowder hot, topped with the toasted rye bread croutons.

Nutrition Information (Approximate per serving)

Sodium

104 g

Sugar

17g

Fat

80g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Beef & Red Meat The Americas American Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Soups Stews Beef Eggs Dairy Vegetables Easy Romantic Spring Chowders Cheese Stove Top Dietary Copycat One Dish Meal Seasonal Inexpensive Egg Free Free Of Something Meat Beef Sausage Novelty Taste Mood Equipment

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von 1978 Bhg Reuben Chowder?

1978 Bhg Reuben Chowder dauert insgesamt etwa 55 Minuten – ungefähr 15 Minuten Vorbereitung und 40 Minuten Kochzeit.

Wie viele Kalorien hat 1978 Bhg Reuben Chowder?

1978 Bhg Reuben Chowder hat etwa 567.4 Kalorien pro Portion, mit ungefähr 52 g Eiweiß, 11 g Kohlenhydraten und 55 g Fett.

Welche Zutaten brauche ich für 1978 Bhg Reuben Chowder?

Die wichtigsten Zutaten für 1978 Bhg Reuben Chowder sind Milk, Condensed Cream Of Celery Soup, Processed Swiss Cheese, Sauerkraut, Butter, Rye Bread. Die vollständige Liste mit Mengenangaben findest du oben.

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