Ingredients
- FOR THE ROUX
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 cup diced celery (finely diced)
- 1/4 cup green onion, finely diced
- FOR THE STOCK
- 2 cup milk
- 1 cup heavy cream
- 2 beef bouillon cubes
- 3 cup water
- 1/2 cup stock (ham stock)
- 2 tablespoon caraway seeds
- 5.3 ounces sauerkraut (1 cup)
- 1/2 pound corned beef brisket (cooked and shredded)
- 1/2 teaspoon pepper to taste
- STEAMED
- 1 pound potatoes (steamed and cubed)
How to Make
-
Step 1: Melt butter. Add onions and celery; sweat until tender.
-
Step 2: Stir in flour. Cook the roux for three to five minutes and then add the rest of the ingredients except the potatoes. Stir frequently to keep from sticking.
-
Step 3: Meanwhile, steam the potatoes separately. Add to chowder after it thickens.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.