1978 Bhg Reuben Chowder Receita

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.

Preparo 15 min

Cozimento 40 min

Calorias 567.4 kcal

Proteína 52g

Avaliação Seja o primeiro

180

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this 1978 Bhg Reuben Chowder? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer 1978 Bhg Reuben Chowder

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

Perguntas frequentes

Quanto tempo leva para fazer 1978 Bhg Reuben Chowder?

1978 Bhg Reuben Chowder leva cerca de 55 minutos do início ao fim — aproximadamente 15 minutos de preparo e 40 minutos de cozimento.

Quantas calorias tem 1978 Bhg Reuben Chowder?

1978 Bhg Reuben Chowder tem aproximadamente 567.4 calorias por porção, com cerca de 52 g de proteína, 11 g de carboidratos e 55 g de gordura.

De quais ingredientes preciso para 1978 Bhg Reuben Chowder?

Os principais ingredientes de 1978 Bhg Reuben Chowder são Milk, Condensed Cream Of Celery Soup, Processed Swiss Cheese, Sauerkraut, Butter, Rye Bread. Veja a lista completa com as medidas acima.