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Preheat oven to 300°F. Place bread in a food processor; cover and process until coarse crumbs form. Transfer to a small shallow baking pan; coat with cooking spray. Bake for 8 to 10 minutes or until toasted, stirring twice.
Meanwhile, in a 4- to 5-quart Dutch oven heat oil over medium heat. Add onion, celery and caraway seeds; cook for 5 to 6 minutes or until vegetables are tender, stirring occasionally. In a small bowl stir 1/2 cup of the evaporated milk into cornstarch; set aside.
Add the remaining evaporated milk, broth and corned beef to vegetables in Dutch oven. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes. Stir in cornstarch mixture; cook and stir until thickened and bubbly. Gradually add cheese, stirring until cheese is melted.
In a small bowl, combine sauerkraut, dill and toasted breadcrumbs. Ladle soup into bowls. Top each serving with sauerkraut mixture.