1978 Bhg Reuben Chowder

• 3 cups milk
• 1 (10 1/2 ounce) can condensed cream of celery soup
• 1/2 cup shredded processed swiss cheese (2 oz.)
• 1 (16 ounce) can sauerkraut, drained and snipped
• 3 tablespoons butter, softened
• 4 slices rye bread
• 1 teaspoon caraway seed
• 1 (12 ounce) can corned beef, chlled and diced

1. In a saucepan, stir milk into the celery soup and shredded cheese. Add snipped sauerkraut; cover and simmer for 15 minutes.
2. Meanwhile, spread the butter over both sides of the rye bread; sprinkle both sides with caraway seed.
3. Cut bread slices into triangles; place on baking sheet.
4. Toast in 300 degree ooven for 20 minute.
5. Add diced corned beef to soup. heat about 10 minutes or till heated thorugh. Serve toast triangles with soup.

milk, condensed cream, swiss cheese, sauerkraut, butter, rye bread, caraway seed, corned beef

Taken from www.food.com/recipe/1978-bhg-reuben-chowder-366895 (may not work)