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Chef J. Warren Reuben Chowder




Source of Recipe


Chef J. Warren


List of Ingredients




3 c. Whole milk
1 lb. Sliced deli corned beef cut in squares
1 tbl. Gulden’s brown mustard
1 c. Sauerkraut - drained & chopped
¾ c. Shredded mozzarella or Swiss cheese
5 slices of rye bread with caraway seeds
Butter & olive oil
1 can cream of mushroom soup
1 can nacho cheese soup or regular heddar soup
Parmesan cheese

Recipe



Cube 5 slices of rye bread
Slowly brown in butter and olive oil
Sprinkle with Parmesan cheese while still warm - set croutons aside
Chop corned beef and sauté in butter - set aside
Chop sauerkraut so it won’t be stringy - set aside
Heat milk and soups to simmer, stir frequently
Add corned beef, sauerkraut, and cheese; bring back to a simmer
Add gulden’s brown mustard (to taste)
Chowder should be heavy and rich.
Add rye croutons and mix in


Think Reuben sandwich!!! Serve and enjoy!!