Creamy Reuben Chowder with Rye Croutons

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

1. In a large enameled cast-iron casserole, melt the butter.
2. Add the onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes.
3. Add the ham and sausage and cook uncovered, stirring, until lightly browned, about 5 minutes.
4. Stir in the flour.
5. Add the broth and sauerkraut and bring to a boil.
6. Simmer over low heat for 15 minutes.
7. Stir in the creme fraiche and chives.
8. Serve in deep bowls with the rye croutons and horseradish.

unsalted butter, onion, ham, andouille sausage, flour, lowsodium, creme fraiche, chives, rye bread, horseradish

Taken from www.foodandwine.com/recipes/creamy-reuben-chowder-with-rye-croutons (may not work)