Hot Dog Corn Chowder Updated Recipes

MOMMY'S HOT DOG CHOWDER!!!!!

Steps:

• Saute celery and onion in butter in pot.
• Blend in flour.
• Gradually add milk; stir constantly until thickened.
• Add carrots, potatoes, hot dogs and corn.
• Cook over medium-low heat until potatoes are done.
• Add mustard and Velveeta.
• Heat, stirring constantly until cheese is melted.
• Servce and enjoy!

CREAMY CORN AND HOT DOG CHOWDER

Steps:

• In medium saucepan, combine all ingredients except crackers; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook 2 to 3 minutes or until potatoes are tender, stirring occasionally.
• To serve, ladle soup into individual bowls. Top each with crackers.

HOT DOG CORN CHOWDER (UPDATED)

Steps:

• Saute onions and celery in olive oil spray. Add potatoes, water, salt, hot dogs, bay leaf and thyme. Cover and simmer until potatoes are almost tender. Add corn and simmer 5 minutes longer. Blend flour and cold milk to make a roux, and add a little of the vegetable broth to it and stir together before slowly pouring mixture into the vegetable/hot dog mix. Simmer 5 minutes. Add hot milk and blend. Garnish with peas.
• Adapted from Woman's Day Encyclopedia of Cookery, 1966. Vol. 5.

QUICK AND HEARTY CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
• Whisk 1/2 cup milk and flour in a small bowl until smooth.
• Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

CLASSIC CORN CHOWDER

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

CORN CHOWDER

Steps:

• In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
• Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

HOT DOG CHOWDER

Steps:

• 1. Place vegetable in a large sauce pan and put 1 1/2 cups water over them and add soup base and bring to a boil. Cook 5 minutes, add hot dog rings and continue to cook for 15 minutes more.
• 2. In a small sauce pan, melt butter and then add flour, stirring to cook flour, then add the milk stirring constantly. Now add to the vegetables and stir until mixed completely. Cook until vegetables are tender. If the chowder gets to thick then add some more milk.