Skip to main content New this month
Get the Allrecipes magazine

Reuben Chowder

Rated as 4.33 out of 5 Stars

"This dish contains all of your favorite Reuben sandwich ingredients in a delicious soup. If you don't have bread, simply cut the Swiss cheese into strips and place it on the broth."
Added to shopping list. Go to shopping list.


25 m servings
Original recipe yields 4 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a small skillet, saute onion in oil until tender. Meanwhile, in a large saucepan, bring the vegetable and beef broth to a boil; stir in the horseradish, Worcestershire sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low; cover and simmer for 10 minutes.
  2. Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted.


  • Nutritional Analysis: 1-1/2 cups equals 263 calories, 15 g fat (7 g saturated fat), 50 mg cholesterol, 2,207 mg sodium, 15 g carbohydrate, 2 g fiber, 18 g protein.


Read all reviews 2
Most helpful
Most positive
Least positive

I made this about 3 weeks ago. It was pretty good. The only thing I did differently was to add onions and garlic. It came out better than I expected it to.

I liked this. I will use low sodium broths in the future as the saltiness from the broths and the corned beef made it a little too salty for my guests. I added a little caraway seed too, since y...