Ingredients for Reuben Chowder
- 4 cups milk
- Cream Of Celery Soup
- Swiss Cheese
- 1 (16 ounce) jar sauerkraut, drained
- Turkey Polish Kielbasa
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How to Make Reuben Chowder
- In a large saucepan, combine the milk and cream of mushroom soup. Stir until well combined.
- Add the shredded Swiss cheese and stir until melted and smooth.
- Gently stir in the drained sauerkraut.
- Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- Add the cooked turkey sausage (or corned beef) to the soup.
- Cook for an additional 10 minutes, or until heated through.
- Taste and adjust seasoning as needed. (Salt and pepper are good additions)
- Serve hot, garnished with a sprinkle of caraway seeds (optional). For an extra touch, serve with toasted rye bread slices spread with butter.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
8g
Fat
45g
Carbs
5g
