Heat butter in a large sauce pan on medium until hot. Add Corned Beef, onion, celery and carrot; sauté 5 to 7 minutes or until vegetables are crisp-tender. Combine broth and cornstarch in small bowl; whisk until smooth; slowly add to sauce pan. Bring to a boil; cook 2 minutes or until thickened, stirring often.
Step 2Reduce heat. Add half-and-half and sauerkraut; simmer 15 minutes, stirring often. Add cheese, salt and pepper, as desired; stir until melted. Garnish with rye bread, as desired.
Nutrition information per serving, 1-1/4 cup: 544 Calories; 333 Calories from fat; 37g Total Fat (21 g Saturated Fat; 1.1 g Trans Fat; 1.8 g Polyunsaturated Fat; 11.9 g Monounsaturated Fat;) 140 mg Cholesterol; 1542 mg Sodium; 20 g Total Carbohydrate; 2 g Dietary Fiber; 7.8 g Total Sugars; 32 g Protein; 0 g Added Sugars; 420 mg Calcium; 2.7 mg Iron; 517 mg Potassium; 0.1 mcg Vitamin D; 0.5 mg Riboflavin; 6.6 mg NE Niacin; 0.3 mg Vitamin B6; 2.2 mcg Vitamin B12; 395 mg Phosphorus; 4.4 mg Zinc; 45.9 mcg Selenium; 99.4 mg Choline.
This recipe is an excellent source of Protein, Calcium, Riboflavin, Niacin, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Iron, Potassium, Vitamin B6, and Choline.