Creamy reuben chowder with rye croutons from Food & Wine Magazine, October 2013 (page 110) by Grace Parisi

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Notes about this recipe

  • Rutabaga on December 11, 2018

    We loved the flavor of this soup. Well, the kids weren't wild about it, but they at least ate a little. It's easy to make, and I even made it in advance, adding the creme fraiche and scallions (in place of chives) when I reheated it. To make the croutons, I tossed hearty rye bread cubes with melted butter and toasted them in the oven with a quick finish under the broiler. I used naturally fermented sauerkraut that doesn't contain added water, so didn't drain or rinse it, as that would have taken away from the flavor. Adding horseradish from a freshly opened jar really boosted the taste, too. All in all, it's a great winter meal.

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