1978 Bhg Reuben Chowder Recipe

Ingredients for 1978 Bhg Reuben Chowder

• 2 cups milk
• Condensed Cream Of Celery Soup
• Processed Swiss Cheese
• Sauerkraut
• 2 tablespoons butter, softened
• 4 slices rye bread
• 1 teaspoon caraway seeds
• Corned Beef

How to Make 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.