Log Cabin Restaurant Reuben Chowder®
1 quart 2% milk
4 cans (10 3/4 ounces each) cream of celery soup
1 can (14 ounces) sauerkraut, drained and chopped (not rinsed)
1/2 pound chopped corned beef
1/4 cup corned beef juice (from cooking the corned beef; see note)
1 cup shredded Swiss cheese
In large pot, combine milk, celery soup, sauerkraut, corned beef and beef
juice. Bring to a boil, stirring often, then reduce heat and simmer until
heated through and flavors are blended, about 45 minutes. Add cheese and
cook until heated through and cheese melts.
Note: There really is no good substitute for the corned beef juice,
according to the restaurant. This would be a good recipe to make using
leftover homemade corned beef.