Recipe: Corn Chowder with Franks
SoupsCORN CHOWDER WITH FRANKS
1 large potato, peeled and finely chopped
1 medium onion, finely chopped
3 cups water
1 (15 1/4 ounces) can corn kernels, drained
1 (14 3/4 ounces) can creamed corn
1 (12 ounces) can unsweetened evaporated milk
4 hot dogs, thinly sliced
1 Tablespoon butter
Salt
Heat potato, onion, water, corn kernels, creamed corn, and evaporated milk almost to a boil in a large saucepan over medium-high heat; reduce heat to a simmer. Cook, uncovered, until potatoes are cooked through, about 15 minutes.
Add hot dogs; cook until heated through, about 5 minutes.
Stir in butter; season with salt, if desired.
Makes 6 servings.
1 large potato, peeled and finely chopped
1 medium onion, finely chopped
3 cups water
1 (15 1/4 ounces) can corn kernels, drained
1 (14 3/4 ounces) can creamed corn
1 (12 ounces) can unsweetened evaporated milk
4 hot dogs, thinly sliced
1 Tablespoon butter
Salt
Heat potato, onion, water, corn kernels, creamed corn, and evaporated milk almost to a boil in a large saucepan over medium-high heat; reduce heat to a simmer. Cook, uncovered, until potatoes are cooked through, about 15 minutes.
Add hot dogs; cook until heated through, about 5 minutes.
Stir in butter; season with salt, if desired.
Makes 6 servings.
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