Spicy Reuben Chowder with Rye Croutons

YIELD: Serves 6

PREP TIME: 20 Minutes

COOK TIME: 30 minutes

ingredients:

for the chowder:
2 tablespoons unsalted butter

2 cups andouille sausage, sliced (optional, tastes pretty great without meat, too!)

1 1/2 cups ham, diced

1 yellow onion, diced

3-4 cups shredded cabbage

1 1/2 tablespoons all-purpose flour

3 cups chicken stock (*add more if needed, use veg stock if you’d like)

1/4 cup creme fraiche or sour cream

1/4 cup chives, green onions, or any other herb you like, garnish

Tabasco, garnish

for the rye croutons:

4 slices rye bread cut into cubes

2 tablespoons olive oil

pinch of salt and pepper

directions:

for the chowder:
In a large dutch oven, melt butter over medium-high heat. Add the onion and let it cook for a couple of minutes until softened. Add the cabbage and cook until tender. Then add the andouille sausage and ham and brown for a few more minutes. Add the flour along with a little salt & pepper and stir. Let the flour cook out for a few minutes. Add the chicken stock to pot and bring everything to a boil, stirring constantly. Then reduce the heat to a low simmer and let cook gently for about 20 minutes. When you are about ready to serve, stir in herbs and creme fraiche. Serve in bowls and top with fresh herbs, Tabasco, and brown butter rye croutons!!!

for the brown butter rye croutons:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Place rye cubes on baking sheet. Pour olive oil over bread along with a pinch of salt and pepper. Bake for about 10 minutes or until golden brown. Set aside to cool.