Reuben Chowder with Rye Croutons

Reuben Chowder with Rye Croutons is a hearty and comforting soup inspired by the classic Reuben sandwich.

Packed with smoky sausage, ham, tangy sauerkraut, and topped with crispy rye croutons and brown butter, this chowder delivers bold, nostalgic flavors in every spoonful.

Why You’ll Love This Recipe

It’s a Reuben sandwich in cozy chowder form!

Perfect balance of smoky, savory, creamy, and tangy flavors.

Homemade brown butter rye croutons take it to the next level.

A filling, soul-warming meal for chilly days.

Key Ingredients

Andouille sausage and ham – Bring a rich, smoky depth.

Sauerkraut – Adds tangy brightness and balances the richness.

Crème fraîche – Creamy and slightly tangy, finishes the chowder beautifully.

Chives and bacon – Fresh and crispy toppings for flavor and texture.

Rye bread – Used for crunchy, buttery croutons with a nutty brown butter finish.

Reuben Chowder with Rye Croutons

Ingredients:

For The Chowder:

2 tablespoons unsalted butter

2 cups andioulle sausage, sliced

1 1/2 cups ham, diced

1 yellow onion, diced

1 1/2 tablespoons all-purpose flour

3 cups chicken stock (*add more if needed)

1 1/2 cups sauerkraut, drained, patted dry

1/4 cup creme fraiche

1/4 cup chives, diced (+more for garnish)

Crispy bacon, garnish

Tabasco, garnish

For The Brown Butter Rye Croutons:

4 slices rye bread cut into cubes

2 tablespoons olive oil

pinch of salt and pepper

1 stick unsalted butter

Instructions:

For The Chowder:

In a large dutch oven, melt butter over medium-high heat.

Add the onion and let it cook for a couple of minutes until softened.

Then add the andouille sausage and ham and brown for a few more minutes.

Add the flour along with a little s&p and stir.

Let the flour cook out for a few minutes.

Add the chicken stock and sauerkraut to pot and bring everything to a boil.

Then reduce the heat to a simmer and let marinate for about 20 minutes.

When you are about ready to serve, stir in chives and creme fraiche.

Serve in bowls and top with fresh chives, crispy bacon, Tabasco, and brown butter rye croutons!!!

For The Brown Butter Rye Croutons:

Step 1:

Preheat oven to 400 degrees.

Spray a baking sheet with non-stick cooking spray.

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Place rye cubes on baking sheet.

Pour olive oil over bread along with a pinch of salt and pepper.

Bake for about 10 minutes or until golden brown.

Set aside to cool.

Step 2:

Meanwhile, in a small saucepan, melt butter over medium-low heat.

Stir the butter occasionally so it doesn’t burn.

It will take about 5 minutes for the butter to brown.

You will know when it’s done because it will smell nutty.

Remove from heat and let it cool slightly.

Put croutons in a bowl and pour about a couple tablespoons of the brown butter over the croutons.

You will have some brown butter let over.

Recipe Notes

Dry the Sauerkraut Thoroughly

Be sure to drain and pat the sauerkraut dry using paper towels. Excess moisture can water down the chowder and alter the texture.

Use Quality Meats

Choose high-quality andouille sausage and ham for the best flavor. Smoked or spicy andouille adds depth, while honey or black forest ham adds a touch of sweetness.

Brown the Meats for Flavor

Don’t skip browning the sausage and ham. This caramelization adds extra savory richness to the base of the soup.

Adjust Thickness to Preference

If you prefer a thinner soup, add more chicken stock. For a creamier texture, stir in extra crème fraîche or even a splash of heavy cream.

Brown Butter is Key for Croutons

Browning the butter enhances the nutty, toasty flavor of the rye croutons — don’t rush this step! Keep the heat low and watch it closely.

Customize the Toppings

Finish the chowder with crispy bacon, a splash of Tabasco, or even a dollop of Dijon mustard for an extra punch.

Make Croutons in Advance

The rye croutons can be made a day or two ahead and stored in an airtight container. Add the brown butter just before serving for maximum crispness.

Let It Rest Before Serving

Allow the chowder to sit for 5–10 minutes after simmering. This helps the flavors meld and makes for a better texture.

Nutrition Information:

Nutrition Facts (per serving, assuming 6 servings):

For the Chowder:

For the Brown Butter Rye Croutons:

Frequently Asked Questions:

Can I use a different type of sausage instead of andouille sausage in the chowder?

Yes, you can substitute andouille sausage with another type of sausage such as kielbasa, chorizo, or smoked sausage, depending on your preference.

Is there a vegetarian alternative for the ham in the chowder?

You can omit the ham altogether or substitute it with vegetarian bacon, tempeh, or smoked tofu to maintain a similar flavor profile.

Can I use pre-made croutons instead of making the brown butter rye croutons from scratch?

Yes, you can use store-bought croutons if you prefer.

However, making the brown butter rye croutons from scratch adds a unique flavor and texture to the dish.

How can I adjust the thickness of the chowder if it’s too thin or too thick?

If the chowder is too thin, you can simmer it uncovered for a longer period to reduce and thicken.

Conversely, if it’s too thick, you can add more chicken stock or water to reach your desired consistency.

Can I prepare the chowder ahead of time and reheat it later?

Yes, you can make the chowder ahead of time and store it in the refrigerator for up to 3 days.

When ready to serve, reheat it gently on the stovetop over low heat, stirring occasionally to prevent sticking.