Creamy Reuben Chowder

With Los Angeles weather feeling (briefly!) almost autumnal this week, I decided that whipping up a tasty soup might aid my wishful thinking that lovely, fall weather will return sooner than later as the seasons begin to change. The following recipe from Food & Wine circa October 2013 combines the delicious flavors of a deli-worthy Reuben sandwich in belly-warming chowder form, and is consistently a hit when made in my house. I opted to leave off the rye croutons for this particular round, but highly recommend them to achieve that iconic, Reuben-like flavor!

Creamy Reuben Chowder

Ingredients
1 tablespoon unsalted butter
1 large onion, very thinly sliced
3/4 pound smoked ham, diced
3/4 pound andouille sausage, halved lengthwise and sliced 1/2 inch thick
1 1/2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 pound sauerkraut—drained, rinsed and squeezed dry (1 1/2 cups)
1/4 cup crème fraîche
1/4 cup snipped chives
6 slices of rye bread, cubed and toasted
Prepared horseradish, for serving

In a large enameled cast-iron casserole, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ham and sausage and cook uncovered, stirring, until lightly browned, about 5 minutes. Stir in the flour. Add the broth and sauerkraut and bring to a boil. Simmer over low heat for 15 minutes. Stir in the crème fraîche and chives. Serve in deep bowls with the rye croutons and horseradish. The chowder can be refrigerated for up to 3 days.

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