Dinner · Part 3 of 3: Tips & recipe card

Creamy Reuben Chowder: Deli-Style Crockpot Comfort Tips, FAQ & printable recipe

Name: Creamy Reuben Chowder: Deli-Style Crockpot Comfort
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 2 lb cooked corned beef brisket, cubed; 3 cups diced Yukon Gold potatoes; 1 1/2 cups drained Bavarian sauerkraut; 1 diced onion; 1 tsp caraway seeds; 4 cups beef bone broth; 8 oz cream cheese, softened and cubed; 1 cup heavy cream; 2 1/2 cups shredded aged Swiss cheese; Toasted marbled rye croutons, for serving; Crispy corned beef bits, for serving; Thousand Island dressing, for serving

By Clara Weller · Oct 16, 2026

A warm ceramic bowl filled with creamy Reuben chowder, topped with rye croutons and a swirl of dressing.

Prep: 20 min
Cook: 5 h
Total: 5 h 20 min
Serves: 8

Tips for success

For the crispiest corned beef topping, take a few pieces of the cooked corned beef and pan-fry them in a hot skillet with a little oil until the edges are browned and crisp. This adds a wonderful textural contrast to the creamy chowder. Similarly, if you're using store-bought croutons, toast them in a dry skillet or oven just before serving to revive their crunch.

To make this chowder even more convenient, you can assemble all the base ingredients (corned beef, potatoes, sauerkraut, onion, caraway, and broth) in the slow cooker insert the night before and refrigerate it. In the morning, simply place the insert in the slow cooker and start cooking. This saves you 20 minutes of prep on a busy day and allows the flavors to meld even further.

Variations

Smoky Reuben Chowder: Add 1/2 cup of diced smoked Gouda along with the Swiss cheese for a deeper, smokier flavor. You can also stir in a teaspoon of smoked paprika with the base ingredients for extra complexity.
Spicy Reuben Chowder: For a kick, add a minced jalapeño or a teaspoon of red pepper flakes to the base. Drizzle with sriracha or your favorite hot sauce before serving for an extra layer of heat.
Vegetarian Reuben Chowder: Omit the corned beef and use a plant-based corned beef substitute or extra mushrooms. Use vegetable broth instead of beef broth, and ensure your Worcestershire sauce (if used) is vegetarian.
Loaded Baked Potato Reuben: Top each bowl with crumbled cooked bacon, chopped chives, and a dollop of sour cream. This turns the chowder into a loaded baked potato soup with Reuben flair.

Storage and make-ahead

Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if too thick.
Freezer: Freeze (without toppings) for up to 3 months. Thaw overnight in the fridge and reheat slowly. Add fresh toppings after reheating.
Reheat: Reheat on the stovetop over low heat, stirring often, or in the microwave in 1-minute intervals. Add a little broth or milk to restore the creamy texture.

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day.

When reheating, do so gently on the stovetop over low heat, stirring occasionally, or in the microwave in 30-second bursts. If the chowder thickens too much upon reheating, add a splash of beef broth or milk to loosen it to your desired consistency.

This chowder is an excellent make-ahead meal. Prepare the recipe fully, then cool it completely and refrigerate for up to 3 days. Reheat gently on the stovetop or in a slow cooker on LOW for a few hours.

You can also freeze the chowder (without the toppings) for up to 3 months. Thaw overnight in the refrigerator before reheating. The toppings should always be added fresh just before serving.

Serving ideas

Serve this Reuben chowder in deep, warm bowls, and let each person add their own toppings: a generous handful of toasted rye croutons, a sprinkle of crispy corned beef, and a swirl of Thousand Island dressing.

The contrast of creamy soup, crunchy croutons, and tangy dressing is what makes this dish so satisfying. Pair it with a cold pickle spear or a side of coleslaw for a full deli experience.

This chowder is hearty enough to be a main course on its own, but it also pairs beautifully with a simple green salad or a crusty baguette. For a festive touch, serve it in sourdough bread bowls or alongside a platter of mini Reuben sliders.

It's also a crowd-pleaser at potlucks and game-day parties—just keep it warm in the slow cooker on the 'keep warm' setting and let guests serve themselves.

Frequently asked questions

Can this chowder be made on the stovetop instead of a slow cooker?

Yes, you can make it on the stovetop. Combine the base ingredients in a large pot, bring to a simmer, and cook for about 45 minutes, or until the potatoes are tender. Then add the dairy and cheese, stirring until melted. The flavor won't be as deeply developed as the slow cooker version, but it's a great option when you're short on time.

Why does the chowder taste too salty?

Corned beef and sauerkraut are both naturally salty. To control saltiness, use low-sodium beef broth and taste the chowder before adding any additional salt. If it's too salty, add a splash of water or unsalted broth to dilute, and serve with a dollop of sour cream to balance the flavors.

Can this recipe be doubled?

Yes, you can double the recipe, but make sure your slow cooker is large enough—at least 8 quarts. Cook time may need to be extended by 30 to 60 minutes because of the larger volume. Keep the lid on as much as possible and check for potato tenderness before adding the dairy.

What can be used instead of Swiss cheese?

Gruyère is the closest substitute and melts beautifully. Other good options include Emmental, Jarlsberg, or a mild white cheddar. Avoid aged cheeses that don't melt well, like aged Gouda or Parmesan, unless you want a grainy texture.

Can leftovers be frozen?

Yes, the chowder freezes well for up to 3 months. Cool it completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently. Note that the texture may change slightly upon freezing, so stir well and add a little broth or milk when reheating to restore the creamy consistency.

Recipe card

Creamy Reuben Chowder: Deli-Style Crockpot Comfort

Prep 20 minCook 5 hTotal 5 h 20 minServes 8

Ingredients

2 lb cooked corned beef brisket, cubed
3 cups diced Yukon Gold potatoes
1 1/2 cups drained Bavarian sauerkraut
1 diced onion
1 tsp caraway seeds
4 cups beef bone broth
8 oz cream cheese, softened and cubed
1 cup heavy cream
2 1/2 cups shredded aged Swiss cheese
Toasted marbled rye croutons, for serving
Crispy corned beef bits, for serving
Thousand Island dressing, for serving

Instructions

Place the cubed corned beef, diced potatoes, drained sauerkraut, onion, and caraway seeds into a 6-quart slow cooker. Pour the beef bone broth over the top and stir gently to combine everything.
Cover the slow cooker and cook on LOW for 5 hours, until the potatoes are fork-tender and the flavors have melded.
Add the softened cream cheese and heavy cream to the slow cooker. Stir until the cream cheese is fully melted and incorporated into the broth, creating a smooth, creamy base.
Gradually sprinkle the shredded Swiss cheese into the slow cooker, stirring constantly, until the cheese is completely melted and the chowder is thick and glossy.
Ladle the chowder into warm bowls. Top each bowl with toasted marbled rye croutons, crispy corned beef bits, and a swirl of Thousand Island dressing. Let it rest for 3 minutes before slicing.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories: 540
Protein: 28 g
Carbohydrates: 25 g
Fat: 38 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.