Jean's Favorite Reuben Chowder Recipe

I have the best friends. And they always have the best food!! One of my favorite friends from back in the day, Jean, commented on our MARTIE KNOWS PARTIES page on FACEBOOK that Reuben Chowder was her favorite soup. We asked for the recipe and she posted it for us! Better than that, another one of our other BFF's, Terri, made the soup and took photos for us! (Terri and Jean were cheerleaders back in high school; see their adorable photo below) This soup looks totally delicious and I cannot wait to try it for myself.  Thank you Terri and Jean for the effort... you two still make a great team... even with your kitchens in different countries!

Jean's Favorite Reuben Chowder photo by Terri MerrenJEAN'S FAVORITE REUBEN CHOWDER

Recipe courtesy McGuire’s Irish Pub in Destin, FL

To make the roux:

1 lb butter

2 cups flour

1 cup celery- finely diced

1 cup green onion- finely diced

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2 gallons milk

4 quarts heavy cream

½ cup chicken base (find these in the same aisle you find boullion cubes; McCormick or Superior Touch brands are both good)

Jean and Terri½ cup ham base

1/3 cup caraway seeds

1 cup sauerkraut

2 lbs corned beef brisket

Salt and pepper to taste

2 lbs potatoes

Melt butter. Sweat onions and celery until tender. Stir in flour. Cook the roux for three to five minutes and then add the rest of the ingredients except the potatoes. Stir frequently to keep from sticking. Meanwhile, steam the potatoes separately. Add to chowder after it thickens. Jean and Terri from back in the day! Jean is front row, first one on the left. Terri is front row, second from right.