Corn Chowder with Hebrew National Hot Dogs Recipe


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: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

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

  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.
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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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