Hot Dog Chowder
If you have hot dogs left over from a party or cookout, repurpose them and make this delicious chowder!
Homemade hot dog chowder is economical, tasty, and easy, and it takes little time to make. There are no canned soups in this comforting chowder, and there are plenty of variations. Add some cheese to the chowder, or change up the hot dogs with another meat or faux meat choice.
The chowder is an excellent way to use leftover hot dogs from a party or cookout. Leftover cubed potatoes can speed things up, too, or you could boil the diced potatoes ahead of time and refrigerate them until you’re ready to cook. Serve the chowder with crackers, biscuits, or cornbread, or top it with some seasoned croutons.
What to Serve With Hot Dog Chowder
I like saltines or oyster crackers with the chowder, but cornbread is another excellent choice. Or serve hot dog chowder with crusty bread, biscuits, or soft, warm breadsticks. The chowder also makes a great lunch with a sandwich, simple salad, or coleslaw on the side.
What Kind of Hot Dogs?
I prefer all-beef hot dogs, and they can be leftover or straight from the package. I haven’t tried the chowder with Oscar Mayer’s cheese dogs, but I’ll bet they’d be good as well. Or try making the chowder with your favorite smoked sausage. Cooked Italian sausage would be great, too. To cook the sausage, arrange it on a foil-lined rimmed baking sheet and bake in a preheated 400°F oven for about 25 minutes, until it reaches at least 165°F. Feel free to finish the chowder with about 1 cup of shredded cheese if you like, or dress it up with a sprinkling of shredded cheddar just before serving.
Related: You might also enjoy our 20-minute chicken chowder, this recipe for corn and shrimp chowder, or a hearty fish chowder. And this sausage chowder is an excellent choice—it’s loaded with vegetables.
Tips and Variations
- Replace the hot dogs with smoked sausage, cooked Italian sausage, chorizo, or browned ground meat.
- Swap out the evaporated milk with light cream or half-and-half.
- Use vegetarian hot dogs in the chowder.
How to Store and Reheat
Store: Let the chowder cool completely, then refrigerate in an airtight container for up to 3 days.
Freeze: This chowder can be frozen, but the texture may change slightly due to the dairy. For best results, freeze before adding the evaporated milk and cream. Thaw in the fridge before reheating.
Reheat: Warm gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if needed to thin.
Hot Dog Chowder
Hot dog chowder is a unique way to use hot dogs or sausages! If you have hot dogs left over from a party or cookout, repurpose them and make this delicious creamy soup!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Soups, Hot Dogs, Potatoes, Corn
- Cuisine: American
Ingredients
- 2 cups cubed potatoes (about 1/2-inch)
- 3 tablespoons butter (or bacon drippings, or combo)
- 1 medium onion, diced
- 2 ribs celery, diced
- 1 medium carrot, diced
- 6 hot dogs, cut into 1-inch lengths
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon onion powder, optional
- 3 tablespoons flour
- 1 1/2 cups chicken stock
- 1 1/2 cups evaporated milk
- 1 to 1 1/2 cups corn kernels (canned pr thawed frozen)
- 1 to 2 tablespoons chopped parsley
Instructions
- Put the potatoes in a saucepan; cover with water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook the potatoes for about 10 minutes, or until just tender. Drain and set aside.
- In a skillet over medium heat, melt the butter or bacon drippings. Add the onion, celery, and carrot; sprinkle with salt, pepper, and onion powder and cook for about 3 minutes, until the vegetables are beginning to soften. Add the hot dogs and cook for about 4 to 5 minutes longer.
- Sprinkle the flour over the vegetables and hot dogs and cook, stirring, for 2 minutes.
- Add the potatoes and chicken stock and bring to a simmer. Cover and simmer for 10 minutes, stirring frequently.
- Add the evaporated milk, cream, and corn and cook for about 5 minutes longer, until hot. Stir in the parsley and taste; adjust the seasonings as needed.
- Serve with crackers or biscuits.
Nutrition
- Serving Size:
- Calories: 453
- Sugar: 10.8 g
- Sodium: 1039.8 mg
- Fat: 26 g
- Carbohydrates: 40.1 g
- Fiber: 3.6 g
- Protein: 16.5 g
