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  Reuben Chowder
   Soups
   Nancy Coe
   11/28/2008
Ingredients:
1/4 cup butter
1 1/2 cups onion, diced
1 cup celery, diced
2 quarts chicken stock
2 bay leaves
1 tsp leaf thyme
1 tsp caraway seeds
2 cups potatoes, diced 1/2 inch thick
1 1/2 cups corned beef or frankfurters, diced 1/4 inch
1 quart milk
1 cup roux
2 cups sauerkraut
1 T Worchestershire
salt & white pepper to taste
Instructions:
Melt butter in a soup pot & saute onions & celery until clear & tender. Add chicken stock, bay leaves, thyme & caraway seeds & simmer on low heat for 1 hour. Add potatoes & corned beef & simmer for 20 min.

While potatoes are simmering, heat milk & add roux to make a heavy cream sauce. Add sauce & sauerkraut to soup & cook for 15 min. Add Worchestershire. Adjust seasoning to taste with salt & pepper.

Serve with rye bread toast topped with melted Swiss Cheese under the broiler.
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