Creamy Reuben Chowder with Rye Croutons

[nverland]

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 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.
MAKE AHEAD: The chowder can be refrigerated for up to 3 days.