Corn Chowder with Hot Dogs

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!

Corn Chowder with Hebrew National Hot Dogs
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
The sweet flavor of the corn with the salty flavor of the hot dogs is a perfect combination for this filling chowder!
  • 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)
  • ⅓ 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
  1. Sauté onion in butter until tender and fragrant. Add potatoes, broth and corn. Bring to a boil.
  2. 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.
  3. 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.


  1. Amanda says

    This sounds exactly like the soup my Aunt Pattie used to make for me when I would go visit her and my uncle for Christmas! She passed away several years ago and I never got the recipe from her. I cannot wait to try this! Thank you!!


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