Homemade corn chowder with hot dogs
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Corn Chowder with Hebrew National Hot Dogs

The sweet flavor of the corn with the salty flavor of the hot dogs is a perfect combination for this filling chowder!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
Author: Brenda Thompson


  • 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.