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
Scale
- 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, 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 hotdogs 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.
Find it online: https://classic-recipes.com/hot-dog-chowder-recipe/