Hot Dog Corn Chowder Updated Recipes

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.

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 sauce pan, combine all ingredients except the crackers and green onions and mix well. Bring to a boil, reduce heat to low and cook 3-5 minutes or until potatoes are tender. Sprinkle each bowl of the chowder with the green onions or 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.

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.