Food & Wine

What's This?
Serving size 6
Total Time


1 Tbsp unsalted butter1 large onion, very thinly sliced¾ lb pound smoked ham, diced¾ lb andouille sausage, halved lengthwise and sliced 1/2 inch thick1 ½ Tbsp all-purpose flour4 cup low-sodium chicken broth1 lb sauerkraut—drained, rinsed and squeezed dry (1 1/2 cups)¼ cup crème fraîche¼ cup snipped chives6 slices of rye bread, cubed and toasted prepared horseradish, for serving


  1. In a large enameled cast-iron casserole, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ham and sausage and cook uncovered, stirring, until lightly browned, about 5 minutes. Stir in the flour. Add the broth and sauerkraut and bring to a boil. Simmer over low heat for 15 minutes. Stir in the crème fraîche and chives. Serve in deep bowls with the rye croutons and horseradish.

Make Ahead: The chowder can be refrigerated for up to 3 days.

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Recipe Credit: Grace Parisi
Image Credit: Fredrika

Tags: Dinner, Soup, Lunch, Ham, Sausage, Cabbage, Quick, Fall, Winter

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