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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I searched the web for the recipe I lost for this chowder, that hubby calls our Frankenstein chowder. There were similar recipes out there but none that used canned milk. This is a back of the box type recipe from way back-one that we both love and I've endeavored to recreate from memory. Ingredients:
3 slices bacon, diced (optional) |
6 hot dogs, diagonally sliced (ball park smoked white turkey franks are best) |
2 tablespoons butter, and or 2 tablespoons olive oil |
6 cups chicken broth |
4 cups peeled and diced potatoes |
1 large onion, chopped |
1 -2 garlic clove, minced |
1 (15 ounce) can evaporated milk |
2 -2 1/2 cups frozen corn, thawed |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 teaspoon dried basil |
Directions:
1. 1. Saute bacon (if using) until crisp; remove from pan to a paper towel lined plate and set aside. Discard bacon grease and wipe pan clean.
2. 2. Saute hot dogs in 1 tablespoon of the butter and/or oil until lightly browned. Remove from pan to a paper towel lined plate and set aside.
3. 3. In the same pan, add the remaining butter and/or oil and saute the onion until softened. Durning the last minute of cooking the onions, add the minced garlic and cook for one minute more.
4. 4. In a large soup pot or Dutch oven, heat chicken broth and add potatoes, and cook until potatoes are tender.
5. 5. Add the remaining ingredients and simmer until heated through. Do not let it boil.
6. 6. Serve with some warm garlic bread or Texas toast.
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