Irish Reuben Chowder
Created by dienia b on July 15, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #20144
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.
Nutritional Facts
- Serving Size: 1 (415.8 g)
- Calories 396.3
- Total Fat - 26.9 g
- Saturated Fat - 14 g
- Cholesterol - 97.9 mg
- Sodium - 766.9 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 3.6 g
- Sugars - 5.6 g
- Protein - 15.3 g
- Calcium - 155.7 mg
- Iron - 2.3 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.1 mg