Ingredients:

1/2 cup chopped onion
1/2 cup sliced celery
1 tablespoon minced garlic
1 teaspoon red chili flakes
2 tablespoons bacon fat (healthier option substitute butter)
1/2 cup white wine (dry)
1 cup chicken stock
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
2 cups half-and-half cream
2 cups chopped cooked corned beef
1 cup (4 ounces) shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional

Directions:
In a large saucepan, saute onion and celery in bacon fat until tender.  Add garlic and red chili flakes; sauté one more minute. Deglaze pan with white wine and let reduce by half. Add broth.

Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.


Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.
 
Yield: about 6 servings

Previous Recipes:
January 2011 - St. James Wild Rice Soup
February 2011 - Cured Salmon with Mustard Sauce
March 2011 - Butternut Squash Bisque
April 2011 - Banana Dressing
May 2011 - Strawberry Vinaigrette
June 2011 - Summer Caesar Dressing
July 2011 - Chipotle Ketchup
August 2011 - Hummus
September 2011 - Steak Sauce
October 2011 - Thank You Cookies
November 2011 - Town Talk Diner - Brat Burger
December 2011 - Tomato Jam