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!
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.