Ingredients for 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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How to Make 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