Ingredients
1 large onion, chopped
4 stalks celery, chopped
1 red bell pepper, chopped
240 g butter
2 cloves garlic, minced
0.5 tsp dried tarragon
0.5 tsp caraway seeds
60 g all-purpose flour
950 ml beef stock
1 liter half-and-half
450 g cooked corned beef, chopped
240 g sauerkraut
1 tsp seasoned salt (such as Spice Islands® Beau Monde Seasoning)
freshly ground black pepper to taste
300 g shredded Swiss cheese, divided
1 (170 g) package rye croutons
Directions
Step 1
In a large stockpot over medium heat, cook and stir chopped onion, celery, red bell pepper, butter, minced garlic, tarragon, and caraway seeds until the vegetables are tender, for about 6 to 8 minutes.
Step 2
Slowly stir in the all-purpose flour into the vegetable mixture. Cook and stir constantly over low heat until the flour is lightly browned, about 10 minutes.
Step 3
Stir in the beef stock, half-and-half, chopped corned beef, sauerkraut, seasoned salt, and black pepper. Reduce the heat to low and simmer until the chowder is heated through and slightly thickened, for about 30 minutes.
Step 4
Stir 300 g of shredded Swiss cheese into the chowder until melted. Ladle the chowder into individual bowls and top with rye croutons and the remaining 60 g of shredded Swiss cheese.