Creamy Reuben Chowder With Rye Croutons

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This recipe comes from the most recent edition of Food and Wine magazine. I made a pot of chowder because today it feels as if the fall season is here. This soup is very easy to create, but I will say that it is not for someone who doesn’t like their food spicy. I am not in that category! I love the heat of this dish. The consommé made me sweat.
Perfect to share on a mildly chilly Saturday afternoon while watching a B-rated horror flick! Enjoy!

1 Tbsp. unsalted butter
1 large onion, very thinly sliced
3/4 pound Andouille sausage, halved lengthwise and sliced 1/2 inch thick
3/4 pound smoked ham, diced
1 1/2 Tbsp. all-purpose flour
4 cups low-sodium chicken broth
1 pound sauerkraut-drained, rinsed and squeezed dry (1 1/2 cups)
1/4 cup crème fraiche
1/4 cup snipped chives
6 slices of rye bread, cubed and toasted
Prepared horseradish, for serving

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 fraiche and chives. Serve in deep bowls with the rye croutons and horseradish.

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