"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Reuben Chowder Recipe

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This recipe for Reuben Chowder, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anonymous
Added: Friday, August 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups milk
1 (10 3/4 oz) can cream of celery soup
1/4 cup shredded Swiss cheese
1 (16 oz) can sauerkraut, drained and snipped
3 tbs soft margarine
4 - 6 slices rye bread
1 tsp caraway seed
12 oz corned beef - cubed

Directions:
Directions:
In a saucepan stir milk into the soup, add cheese and snipped sauerkraut; Cover and simmer 15 minutes.
Spread butter on both sides of bread. Sprinkle both sides with caraway seeds. Cut bread into triangles; place on baking sheet and toast at 300F for ~ 20 minutes.
Add diced corned beef to the soup and heat about 10 more minutes, or until heated through. Serve in bowls with toast triangles.

Personal Notes:
Personal Notes:
Can use left over corned beef or 12 oz can chilled and diced.

 

 

 

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