Wild Idea Buffalo Recipe of the Week - REUBEN CHOWDER

This week's Wild Idea Buffalo Recipe of the Week is - REUBEN CHOWDER.  You can find this recipe along with all the other delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/) At the site you can also purchase any of the Wild Idea products. Enjoy and Eat Healthy in 2018!


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

Preparation:

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.

RYE CROUTONS:

Ingredients:
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.
https://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers