Creamy Reuben Chowder with Rye Croutons

1 Tbsp unsalted butter
1 large Onion, very thinly sliced
¾ lb smoked ham, diced
¾ lb Andouille sausage, halved lengthwise and sliced ½ inch thick
1 ½ tbsp all purpose flour
4 cups low sodium chicken broth
1 lb sauerkraut-drained and rinsed, and squeezed dry (1 ½ cups)
¼ cup crème fraiche
¼ cup snipped chives
6 slices 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.