Wednesday, April 13, 2016

Wild Idea Buffalo Recipe of the Week - Reuben Chowder

This week's Wild Idea Buffalo Recipe of the Week is a Reuben Chowder. The name, Reuben Chowder, just sounds like a Comfort Food dream! Made with Wild Idea Corned Buffalo along with Cabbage, Onions, Swiss Cheese, Spices, and more! This is sure to please. You can find this recipe and purchase the Wild Idea Corned Buffalo all on the Wild Idea Buffalo website.

Reuben Chowder

These combined ingredients are pretty hard to beat. A spoonful of goodness in every bite!

Ingredients: (4 to 6 servings)
1 - tablespoon butter
2 - stalks celery, chopped
½ - onion, chopped
½ - teaspoon caraway seed, crushed or chopped
½ - teaspoon salt & pepper, each
2 - cups vegetable stock or broth
2 - potatoes, cooked, peeled, and cut (*Microwave works great for this)
1 - tablespoon cornstarch
4 - cups milk
3 - ounces Swiss cheese, chopped
3 - cups cabbage, chopped
2 - cups Wild Idea Corned Buffalo, cubed or pulled
1/2 - lemon, juiced
½ - teaspoon cayenne pepper
Shredded Swiss
Rye Croutons
Green Onion


1 - In a heavy bottomed soup pot over medium high heat, melt butter and add celery, onion, caraway, and salt and pepper. Cook for about 5 minutes, stirring occasionally.
2 - Add the broth and the potatoes and bring to a boil. Reduce heat and simmer until vegetables are tender.
3 - Transfer the vegetables to a food processor or large blender, along with the cornstarch, 2 cups of the milk, and the cheese. Pulse process until well blended. (*Optional: I blend again in my smoothie blender for a super creamy texture.)
4 - Return soup to pan over medium heat and stir in the remaining 2 cups of milk. Bring the base to a boil, stirring constantly.
5 - Add the cabbage and the Corned Buffalo and stir to incorporate. Bring to a boil again stirring constantly. Reduce heat to low, cover, and cook until cabbage is tender, about 10 minutes, stirring occasionally.
6 - Wisk in lemon juice, cayenne, and season to taste with salt and pepper.
7 - To serve, ladle desired amounts of soup into bowls and top with shredded cheese, croutons, and green onions.

2 to 3 - slices of rye bread, cubed
2 - tablespoons olive oil
1 - teaspoon garlic or onion powder
¼ - teaspoon cayenne pepper

Preparation: Toss all ingredients on a baking sheet and toast under the broiler, third rack down, and toss occasionally until lightly browned.

No comments:

Post a Comment