was browsing through the internet to add things to my soups, stews, and gravies section on pinterest and ran across this rueben chowder recipe and thought, "ooh! i can make that with leftover corned beef!" yaay for more corned beef recipes!
Jean's Favorite Reuben Chowder
(from Martie Knows Parties)
For the Roux:
1 lb butter
2 cups flour
1 cup celery, finely diced
1 cup green onion, finely diced
2 gallons milk
4 quarts heavy cream
½ cup chicken base
½ cup ham base
1/3 cup caraway seeds
1 cup sauerkraut
2 lbs corned beef brisket
Salt and pepper to taste
2 lbs potatoes
Melt butter. Sweat onions and celery until tender. 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. Meanwhile, steam the potatoes separately. Add to chowder after it thickens then serve.
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