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David Moore
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Reuben Chowder

For St. Patrick's Day, here is a great chowder recipe with all the corned beef you crave!

1 small onion, sliced
1 tbsp canola oil
2 cans (14-1/2 oz each) vegetable broth
1 can (14-1/2 oz) reduced-sodium beef broth
2 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp ground mustard
1/4 tsp celery salt
5 oz deli corned beef, chopped
1 cup sauerkraut, rinsed and well drained
2 slices rye bread, cubed
4 slices Swiss cheese

In a small skillet, saute onion in oil until tender.  Meanwhile, in large saucepan, bring the vegetable and beef broths 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.

Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese.  Broil  3-4 inches from the heat for 2-3 minutes or until cheese is melted.

Image: Wikimedia Commons


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03/17/2014 10:11AM
Reuben Chowder
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