Sauerkraut Chowder

Experience the comforting and savory flavors of Sauerkraut Chowder—a unique twist on classic chowder recipes that combines creamy potatoes, crispy bacon, and tangy sauerkraut for a hearty, flavor-packed meal. This Eastern European-inspired dish starts with a rich base of sautéed onions, carrots, and celery, enhanced with garlic and smoky paprika for a delightful depth of flavor. Creamy heavy cream pairs perfectly with the tender russet potatoes, while a hint of caraway seeds (optional) adds an earthy, aromatic touch. Topped with crumbled bacon and fresh parsley, this chowder is the ultimate cool-weather comfort food. Perfect for weeknight dinners or gatherings, serve it with crusty bread to indulge in every last drop of its velvety goodness.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 slices bacon
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 3 medium russet potatoes, peeled and diced
• 2 cups drained sauerkraut
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds (optional)
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Transfer the bacon to a plate lined with paper towels and set aside, leaving the bacon drippings in the pot.

Step 2

Add the unsalted butter to the pot with the bacon drippings. Once melted, add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Sprinkle the all-purpose flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a boil.

Step 6

Add the diced potatoes to the pot and reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

Stir in the drained sauerkraut, heavy cream, smoked paprika, and caraway seeds (if using). Simmer for another 5 minutes to allow the flavors to meld.

Step 8

Season the chowder with salt and black pepper to taste. Adjust seasoning if needed.

Step 9

Crumble the cooked bacon and stir half of it into the chowder. Reserve the rest for garnishing.

Step 10

Ladle the chowder into bowls and garnish with the reserved crumbled bacon and chopped fresh parsley.

Step 11

Serve the Sauerkraut Chowder warm with crusty bread or crackers for dipping.

Nutrition Facts

Serving size	(2810.6g)

Amount per serving	% Daily Value*
Calories	2094.4

Total Fat 125.2g	0%
Saturated Fat 68.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 349.5mg	0%
Sodium 7781.0mg	0%
Total Carbohydrate 187.8g	0%
Dietary Fiber 29.3g	0%
Total Sugars 21.4g
Protein 46.1g	0%

Vitamin D 7.7IU	0%
Calcium 415.2mg	0%
Iron 12.9mg	0%
Potassium 4817.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 8.9%

Carbs: 36.4%