3 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes, or to taste
1/4 cup flour
4 cups chicken broth or chicken stock
1 cup cooked corned beef, shredded or cut into bite sized pieces
1 cup sauerkraut, drained
2 medium Yukon Gold potatoes, peeled and cut into bite sized pieces
1 tablespoon Worcestershire sauce
1 teaspoon pickling spices
1/4 teaspoon caraway seeds
2 bay leaves
1/2 cup heavy cream
4 slices dark rye, lightly toasted
2 cups swiss cheese, shredded
Melt the butter in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
Mix in the flour and cook for 2-3 minutes.
Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, Worcestershire sauce, pickling spices, caraway seeds and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Add the cream, season with salt and pepper and remove the bay leaves.
Divide between 4 oven-safe bowls, top with the rye and swiss and broil until the cheese melts, about 1-3 minutes.