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Corn chowder with hot dogs is a kid-friendly dinner recipe that is made in less than 30 minutes! This easy soup recipe can be made easily with frozen corn or fresh.
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.
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 chowder, 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 in this quick and easy corn soup. And what I like about Hebrew National is that their hot dogs have no artificial flavors, colors, fillers or by-products. 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!
I hope you enjoy this delicious corn chowder recipe!
Corn Chowder with Hebrew National Hot Dogs
- 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
- 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.
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.