Make and share this 1978 Bhg Reuben Chowder recipe from Food.com.
Provided by College Girl
Categories Chowders
Time 40m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, stir milk into the celery soup and shredded cheese. Add snipped sauerkraut; cover and simmer for 15 minutes.
- Meanwhile, spread the butter over both sides of the rye bread; sprinkle both sides with caraway seed.
- Cut bread slices into triangles; place on baking sheet.
- Toast in 300 degree ooven for 20 minute.
- Add diced corned beef to soup. heat about 10 minutes or till heated thorugh. Serve toast triangles with soup.
Nutrition Facts : Calories 567.4, Fat 36.1, SaturatedFat 16.1, Cholesterol 140, Sodium 2513.5, Carbohydrate 35, Fiber 6, Sugar 4.4, Protein 26.4
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