Creamy Reuben Chowder with Rye Croutons

Serving Size: 6
Total Time:


  • 1 Tbsp unsalted butter
  • 6 slices of rye bread, cubed and toasted
  • 0.25 cup snipped chives
  • 0.25 cup crème fraîche
  • 1 Pound sauerkraut—drained, rinsed and squeezed dry (1 1/2 cups)
  • 4 cup low-sodium chicken broth
  • 1.5 Tbsp all-purpose flour
  • 0.75 Pound andouille sausage, halved lengthwise and sliced 1/2 inch thick
  • 0.75 Pound pound smoked ham, diced
  • 1 large onion, very thinly sliced
  • prepared horseradish, for serving


  1. In a large enameled cast-iron casserole, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ham and sausage and cook uncovered, stirring, until lightly browned, about 5 minutes. Stir in the flour. Add the broth and sauerkraut and bring to a boil. Simmer over low heat for 15 minutes. Stir in the crème fraîche and chives. Serve in deep bowls with the rye croutons and horseradish.

Make Ahead: The chowder can be refrigerated for up to 3 days.

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Recipe Credit: Grace Parisi
Image Credit: Fredrika