Our Terms and Privacy Policy will be updated 9/15/14. By continuing to use AOL, you agree to the updates, and to arbitration of disputes. More. Hide message

Food & Wine


1
4
What's This?
Serving size 6
Total Time

Ingredients

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

Directions

  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.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Grace Parisi
Image Credit: Fredrika
Stjärne
 

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

Updated Terms of Service | Updated Privacy Policy Corporate Site | Advertise With Us