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Cook corned beef low and slow in a crock pot
Make homemade rye croutons by dicing rye bread, tossing in olive oil, and baking at 375°F for about 10 minutes on each side until crispy
Let corned beef rest and cut into quarter inch cubes
Melt 3-4 tbsp butter in a pot on the stove
Add diced onion and minced garlic, cook until onion is translucent
Add ¼ cup flour to create a roux and stir until fully incorporated
Gradually add 4 cups chicken broth, whisking to ensure full incorporation
Bring mixture to a simmer
Add 1 cup heavy cream
Add the cooked corned beef cubes
Add 1 cup sauerkraut (adjust to taste)
Add 8-10 ounces Swiss cheese
Add ¼ cup thousand island dressing
Season to taste with salt, pepper, and dried parsley
Simmer for about 10 minutes
Serve with homemade rye croutons