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Hot Dog Chowder

“I've found this recipe to be a favorite to serve to any of our 23 grandchildren. They always love hot dogs!” This creamy soup features hearty hash browns and vegetables, too. Carolyn Zimmerman - Fairbury, Illinois
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 2 cups frozen cubed hash brown potatoes, thawed
  • 1 package (10 ounces) frozen mixed vegetables, thawed and drained
  • 1 cup water
  • 1/4 cup chopped onion
  • 3 teaspoons chicken bouillon granules
  • 3 teaspoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 hot dogs, sliced
  • 3 cups milk
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter

Directions

  • In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Stir in hot dog slices and 2-1/2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted.
Nutrition Facts
1 cup: 245 calories, 16g fat (8g saturated fat), 36mg cholesterol, 881mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 9g protein.

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