I’ll admit, this week’s H-E-B/ConAgra Meal Maker Challenge, challenge was a real puzzle for me. We don’t have hot dogs nearly as much as we used to and when we do have them we, well, eat them as is–in a bun with toppings. And like last week’s Make-It-Your-Own Mini Quiches, I needed to keep the recipe within the guidelines of seven or less ingredients and 30 minutes or less time to prepare. And then I remembered that when we go to one of our favorite soup & salad restaurants my family likes to get the chowders and corn chowder is a favorite. I thought that the salty flavor of the hot dogs would add a nice contrast to the sweet corn and I was right. This chowder was a hit and we could not get enough of it! It made great leftovers too. While I used some leftover corn-on-the-cob, you can easily use frozen corn. And what I like about Hebrew National is that their hotdogs have no artificial flavors, colors, fillers or by-products so when I’m going to choose a hot dog, I’d like it to have those qualities!
Don’t forget to check out all the recipes for this week on H-E-B’s Meal Maker Challenge site and if you like mine the best, please vote for it!
The sweet flavor of the corn with the salty flavor of the hot dogs is a perfect combination for this filling chowder!
Ingredients
- 1 tablespoon butter
- 1 cup onion, chopped
- 1 cup low-sodium chicken broth
- 4 small potatoes, diced
- 2 cups low-fat milk (I used skim)
- 1/3 cup flour
- 2 cups fresh or frozen corn kernels
- 6 Hebrew National hot dogs, sliced into about ½” chunks
- Salt and pepper to taste, optional
Instructions
- Sauté onion in butter until tender and fragrant. Add potatoes, broth and corn. Bring to a boil.
- Reduce heat; cover and simmer about 15 minutes until potatoes are tender. Whisk together flour and milk until smooth; gradually stir into broth and vegetable mixture. Cook and stir for 2-3 minutes until thickened. Be careful not to let it stick or burn to the bottom of the pan.
- Stir in sliced hot dogs and salt and pepper. Serve immediately.
Simple ingredients=wonderful flavor!
Boiling the potatoes in the broth until tender then add the corn. I used frozen corn from the cob but any frozen corn will do.
Chop the hotdogs to just under 1/2-inch size.
TIP: Add the flour to the milk and whisk together to create a “slurry”. It will be easier to incorporate into the chowder this way.
Stir in the hot dogs just before serving and warm through.
Disclosure: This post has been made possibly by H-E-B and ConAgra Foods who provided me with promotional items to facilitate my blog posts in the Meal Maker Challenge. However, all opinions are my own. I have also been compensated for my participation.
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