Reuben Chowder

Total Time Prep/Total Time: 30 min.

Yield 8 servings (2 quarts)

"If you like Reuben sandwiches, you'll be delighted with the flavor of this unusual soup," assures Iola Egle of McCook, Nebraska. Crunchy rye bread croutons top a hearty bread of convenient canned soups, sauerkraut, corned beef and mozzarella cheese.

Ingredients

1 tablespoon butter
3 slices rye bread
1 can (11 ounces) condensed nacho cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups whole milk
1 can (14 ounces) sauerkraut, rinsed and drained
3/4 pound deli corned beef, diced
1 cup shredded part-skim mozzarella cheese

Directions

Butter bread on both sides; cube. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until browned.
Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and corned beef; cook and stir over medium heat for 8-10 minutes or until heated through. Add cheese; stir until melted. Top with croutons.

Nutrition Facts

1 cup: 266 calories, 14g fat (8g saturated fat), 57mg cholesterol, 1532mg sodium, 19g carbohydrate (7g sugars, 3g fiber), 16g protein.

Recipe Creator