Reuben Chowder with Rye Croutons

This Reuben Chowder with Rye Croutons is a luxurious twist on the beloved Reuben sandwich, transformed into a rich, soul-warming bowl of comfort.

It brings together the smoky savoriness of andouille sausage and ham, the tang of sauerkraut, and the silky creaminess of crème fraîche — creating a deeply layered flavor that’s both familiar and indulgent.

Every spoonful is a perfect balance of salty, smoky, tangy, and creamy, while the golden brown-butter rye croutons add an irresistible crunch and nutty aroma that elevate the entire dish. This chowder captures everything you love about the classic deli staple and turns it into a hearty, cozy meal that feels like a hug in a bowl — sophisticated enough for a dinner party yet comforting enough for a chilly night at home.

Why People Will Love Reuben Chowder with Rye Croutons Recipe

A creative twist on a classic favorite: It transforms the iconic Reuben sandwich into a warm, comforting chowder — blending nostalgic flavors with a gourmet touch.

Complex, layered flavor profile: The smoky andouille sausage, savory ham, tangy sauerkraut, and creamy broth create a symphony of tastes — rich yet balanced, bold yet refined.

Unforgettable texture contrast: The silky chowder base pairs beautifully with the crisp, nutty brown-butter rye croutons, offering the perfect crunch in every bite.

Comfort with character: It’s hearty and deeply satisfying, yet infused with sophisticated flavors that make it feel special — perfect for cozy nights or dinner guests.

Visually and aromatically inviting: The golden croutons, fresh chives, and drizzle of Tabasco give each bowl a rustic, restaurant-worthy presentation that delights both the eyes and the senses.

A balance of nostalgia and innovation: It honors the comforting essence of the Reuben while reimagining it in a new, elevated way — the kind of dish that surprises and comforts all at once.

Key Ingredients

Andouille Sausage & Ham: These smoky, savory meats form the flavorful backbone of the chowder, infusing it with depth and a touch of spice that mimics the rich heartiness of a Reuben sandwich.

Sauerkraut: The defining ingredient — its tangy acidity cuts through the richness of the meats and crème fraîche, creating perfect balance and that unmistakable “Reuben” character.

Crème Fraîche: Adds luxurious creaminess and a subtle tang, giving the chowder a smooth, velvety texture without overpowering the other bold flavors.

Rye Croutons in Brown Butter: The nutty, toasted rye bread cubes tossed in brown butter provide crunch, warmth, and the signature earthy note reminiscent of classic deli rye.

Chives and Bacon: Fresh chives brighten the dish with color and herbal sharpness, while crispy bacon adds a smoky, salty crunch to each bite.

Chicken Stock & Flour Roux: This foundational duo creates the body of the chowder — a rich, hearty base that holds every flavor together with comforting depth.

Expert Tips:

Balance the salt and tang carefully.

Sauerkraut and cured meats both contain salt and acidity — taste as you go before adding extra seasoning. If the chowder feels too tangy, stir in a touch more crème fraîche or a splash of milk to soften the flavor.

Brown your meats properly.

When cooking the andouille sausage and ham, allow them to sear until golden — this step builds deep umami and caramelization, which becomes the flavor foundation of the entire dish. Avoid rushing it; that browning is where the magic happens.

Control the texture of the roux.

Cook the flour in butter until it turns a light nutty brown — about 2 minutes — to remove any raw flour taste. This gives your chowder a richer, more sophisticated depth while ensuring a perfectly thick, velvety consistency.

Handle the sauerkraut wisely.

Always drain and pat it dry before adding it to the chowder. Excess brine can make the soup overly sour and thin. For a milder flavor, you can even rinse it lightly before drying.

Perfect your brown butter croutons.

Watch the butter closely — once it turns golden and smells nutty, remove it from heat immediately to prevent burning. Tossing the rye cubes in warm brown butter, rather than hot, ensures even coating and crisp texture without sogginess.

Add the crème fraîche at the end.

Stir it in after removing the pot from direct heat. This preserves its creamy smoothness and prevents curdling, keeping the chowder rich and glossy.

Layer your garnishes thoughtfully.
Add crispy bacon for crunch, fresh chives for brightness, and a few drops of Tabasco for a subtle heat contrast — it’s the finishing trio that makes each bowl taste dynamic and complete.

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.

Place rye cubes on baking sheet.

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

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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.

Important Notes When Making Reuben Chowder with Rye Croutons

Handle the sauerkraut properly.

Always drain and pat the sauerkraut completely dry before adding it to the pot. Too much brine can overwhelm the chowder with sharp acidity or thin the texture. If you prefer a milder tang, lightly rinse the sauerkraut before drying.

Choose the right balance of meats.

The combination of andouille sausage and ham creates the dish’s smoky depth, but balance is key — too much sausage can overpower the delicate creaminess of the broth. A 2:1 ratio of sausage to ham works beautifully.

Build flavor in layers.

Sauté the onion first until fragrant, then brown the meats for a few minutes before adding flour. Each step adds a deeper, richer flavor foundation to the final chowder.

Avoid curdling the crème fraîche.

Stir it in only at the end, off the heat. High heat can cause it to separate, dulling the chowder’s silky texture. Gentle stirring preserves its smoothness and luxurious mouthfeel.

Make the roux count.

When cooking the flour in butter, wait until it turns lightly golden and smells nutty — this removes the raw flour taste and thickens the soup naturally.

Perfect your croutons.

Let the brown butter cool slightly before tossing with the baked rye cubes — this ensures even coating without sogginess. A light drizzle is all you need for a crisp, aromatic finish.

Taste before finishing.

Because the ingredients (ham, sausage, sauerkraut) vary in saltiness, taste at the end and adjust seasoning gently. A touch of pepper or Tabasco adds brightness without overwhelming the balanced flavor.

Presentation matters.

Serve in deep bowls topped with crispy bacon, chives, and a few dashes of hot sauce. The garnish adds both color and a burst of flavor that completes the dish’s gourmet feel.

How to Enjoy Reuben Chowder with Rye Croutons After Cooking

Let it rest before serving.

After finishing the chowder, remove it from heat and let it sit for about 5 minutes. This short resting period allows the flavors to fully harmonize and the broth to thicken into its perfect, creamy consistency.

Serve it piping hot.

Ladle the chowder into deep bowls while it’s still warm, ensuring that each serving gets a balanced mix of sausage, ham, sauerkraut, and creamy broth. The aroma of smoky meats and tangy sauerkraut will immediately fill the room — that’s when you know it’s ready.

Top it generously.

Garnish each bowl with crispy bacon crumbles, a drizzle of browned butter from the croutons, a sprinkle of fresh chives, and a few drops of Tabasco for a lively kick. These finishing touches don’t just add flavor — they elevate the presentation to restaurant level.

Enjoy the textural contrast.

Add the rye croutons just before serving so they stay crisp on the outside while soaking up a little of the rich broth underneath. Every spoonful should deliver a satisfying mix of crunch, creaminess, and savory depth.

Pair it thoughtfully.

Serve alongside a chilled beer, a light Riesling, or a crisp sparkling water with lemon to cut through the richness. A small green salad with a tangy vinaigrette also complements the chowder’s bold flavors beautifully.

Savor slowly.

This chowder is not meant to be rushed — it’s a meal to linger over, with each bite offering layers of warmth, texture, and nostalgic comfort.

Reheat with care.

When enjoying leftovers, reheat gently over low heat while stirring. Add a splash of chicken stock or milk if it thickens too much, and re-crisp the croutons in a dry skillet or oven for a few minutes before topping again.

Perfect moment to serve:
Ideal for chilly evenings, dinner gatherings, or lazy Sunday afternoons — this chowder transforms simple ingredients into a deeply satisfying experience that feels indulgent, hearty, and unmistakably home-cooked.

Nutrition Information:

For Reuben Chowder with Rye Croutons (per serving, based on 6 servings):

Frequently Asked Questions:

Can I use corned beef instead of ham and sausage?

Absolutely! Corned beef gives this chowder a more traditional Reuben sandwich flavor profile. Simply replace the ham and andouille sausage with about 2 cups of diced or shredded corned beef. It adds a deeper, briny note that pairs beautifully with the sauerkraut and crème fraîche.

How can I prevent the chowder from becoming too salty?

Since the sausage, ham, and sauerkraut all contain salt, start with low-sodium chicken stock and taste as you go. If it ends up a bit salty, balance it with a splash of milk, a small spoonful of crème fraîche, or even a pinch of sugar to round out the flavor.

Can I make the rye croutons ahead of time?

Yes — the croutons can be made up to 2 days in advance. Once cooled, store them in an airtight container at room temperature. Before serving, reheat briefly in the oven for 3–5 minutes at 350°F (175°C) to restore their crispness.

What can I substitute if I don’t have crème fraîche?

You can use sour cream, heavy cream, or a mixture of Greek yogurt and cream as substitutes. Crème fraîche adds subtle tang and silkiness, but these alternatives will still give the chowder a rich, smooth texture.

How can I make this chowder thicker or thinner?

For a thicker consistency, simmer uncovered for an additional 5–10 minutes, allowing some liquid to evaporate and concentrate the flavors. For a thinner, lighter chowder, simply stir in more chicken stock or a bit of milk until it reaches your desired texture.

How do I make sure the roux thickens the chowder properly?

The key is patience — cook the butter and flour together for at least 2–3 minutes, stirring constantly until it turns pale golden and smells nutty. This step removes the raw flour taste. When you whisk in the chicken stock, do it slowly and whisk continuously to create a smooth, lump-free base that thickens beautifully as it simmers.

Should the sauerkraut be added early or late in the cooking process?

Add the sauerkraut after the broth and meats have simmered for a few minutes. Adding it too early can over-acidify the chowder and dull its flavor. When stirred in mid-way, it keeps its signature tang and texture without overpowering the creamy broth.

How can I keep the crème fraîche from curdling?

Always add the crème fraîche at the end of cooking, once the chowder has been removed from direct heat. The gentle residual warmth will melt it smoothly into the soup. If added too early or over high heat, it may curdle or separate.

What’s the best way to brown the sausage and ham without overcooking them?

Cook the meats over medium-high heat just until golden brown and fragrant — about 3–4 minutes. You’re not trying to cook them through completely, just render the fat and create flavorful browned bits at the bottom of the pot (fond), which will later enrich the chowder’s base.

How do I get the perfect crispy rye croutons without burning them?

Bake the bread cubes first until lightly golden, then toss them in slightly cooled brown butter, not hot. If the butter is too hot, it can over-toast the bread or make it soggy. Return them briefly to the oven for a final 2–3 minutes if you want extra crunch and that deep, nutty aroma.