Hot Dog Chowder
If you have hot dogs left over from a party or cookout, repurpose them and make this delicious chowder!
This homemade hot dog chowder is economical, flavorful, and easy to prepare, making it a perfect comfort meal any night of the week. There’s no canned soup involved—just simple vegetables, tender potatoes, sliced hot dogs, and a creamy broth that comes together quickly on the stovetop.
It’s also a great way to use leftover hot dogs from a party or cookout, and you can speed things up with leftover cooked potatoes or pre-boiled diced potatoes stored in the fridge. The chowder is hearty enough to serve on its own, but it’s even better with something to dip or crumble over the top.
What You’ll Like About This Dish
Comforting and nostalgic. A creamy, hearty chowder that feels like old-fashioned home cooking.
Versatile and customizable. Works with hot dogs, sausages, vegetarian dogs, or ground meat.
Budget-friendly. Uses simple pantry ingredients and leftover hot dogs or potatoes.
Easy to serve. Pairs well with crackers, bread, or salads for a quick lunch or dinner.
Ingredient Notes
- Potatoes: Cubed into ½-inch pieces so they cook evenly; leftover cooked potatoes work too.
- Butter or bacon drippings: Adds richness and depth of flavor to the base.
- Onion, celery & carrot: Classic aromatic trio that forms the foundation of the chowder.
- Hot dogs: All-beef hot dogs work exceptionally well; leftover grilled hot dogs are also an excellent option.
- Kosher salt & pepper: Season to taste—the chowder adjusts well to added seasoning.
- Onion powder: Optional, but enhances the savory flavor.
- Flour: Thickens the chowder for a creamy, full-bodied texture.
- Chicken stock: Creates a flavorful base without overpowering the hot dogs.
- Evaporated milk: Provides creaminess without curdling; replaceable with half-and-half.
- Corn: Adds sweetness and texture; canned or thawed frozen both work.
- Parsley: Brightens the finished chowder.
Steps to Make Hot Dog Chowder
- Cook the potatoes until just tender, then drain and set aside.
- Sauté the onion, celery, and carrot in butter or drippings until softened.
- Add the sliced hot dogs and cook briefly to brown the edges.
- Sprinkle with flour and cook for a couple of minutes, stirring well.
- Add the potatoes and chicken stock and bring to a simmer.
- Cover and simmer until the vegetables are tender.
- Stir in evaporated milk and corn and heat through.
- Add parsley, adjust seasonings, and serve hot.
Tips
- Use leftover cooked potatoes to shorten prep time—they work perfectly.
- Sauté the hot dogs until lightly browned to deepen the flavor.
- If the chowder thickens too much, add a splash of milk or stock.
- Evaporated milk gives a creamy texture without curdling; half-and-half also works.
- For richer flavor, use part bacon drippings when sautéing the vegetables.
- Make the chowder ahead and gently reheat—avoid boiling after adding dairy.
Recipe Variations
- Smoked sausage chowder. Replace hot dogs with sliced smoked sausage or kielbasa.
- Italian-style version. Use cooked Italian sausage—mild or hot—for a heartier flavor.
- Chorizo chowder. Add diced Mexican chorizo for a spicier, richer base.
- Vegetarian option. Use vegetarian hot dogs and vegetable broth.
- Cheesy chowder. Stir in about 1 cup shredded cheddar at the end for a cheesy finish.
- Potato-heavy chowder. Add extra potatoes or mash a few cubes to naturally thicken the broth.
- Herb upgrade. Add thyme, parsley, or a bay leaf while simmering for extra aroma.
Serving Suggestions
- Serve with saltines, oyster crackers, or buttered biscuits.
- Pair with cornbread, breadsticks, or crusty rolls.
- Add a simple side salad, coleslaw, or a small sandwich for a complete meal.
- Garnish with cheddar, croutons, or extra parsley.
How to Store
Refrigerate: Store the chowder in an airtight container for 3 to 4 days. Stir before reheating.
Freeze: Freezing is not recommended due to the dairy base, which may separate or become grainy.
Reheat: Warm gently over low heat or in the microwave, adding a splash of milk if needed to loosen the texture.
Hot Dog Chowder
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, 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
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
