LUCY'S REUBEN CHOWDER

2 T Butter
2 T Vegetable/Canola Oil
1 Large Red Onion
3 Stalks Celery
1 Green Pepper
1 Red Pepper
1 t Caraway Seed
1/2 Cup Flour
3 Bay Leaves
5 Cups Chicken Broth
2 Cups Vegetable Broth
1 lb Swiss Cheese
1 lb Corned Beef
2 Cups Kraut
1 Qt Milk or Half & Half
Small Bunch Parsley
White Pepper (to taste)

Serves 12

Heat butter and oil in a large stockpot over medium heat. Add vegetables and caraway seed, cook until just softened. Stir in flour and add bay leaves. Cook 5 minutes, stirring often. Stir in broths and bring to a boil. Add cheeese in small amounts, stirring well after each addition. When completely melted, add beef and hot kraut. Reduce heat to medium/low. Stir in hot milk and bring to temperature. Stir in parsley, season with pepper. Serve topped with garlic rye croutons.