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Prep 20 mins
Cook 30 mins
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.
- 3 slice bacon, diced (optional)
- 6 hot dogs, diagonally sliced (Ball Park Smoked White Turkey Franks are best)
- 29.58 ml butter, and or 29.58 ml olive oil
- 1419.54 ml chicken broth
- 946.36 ml peeled and diced potatoes
- 1 large onion, chopped
- 1-2 garlic clove, minced
- 425.24 g can evaporated milk
- 473.18-591.47 ml frozen corn, thawed
- 4.92 ml salt
- 1.23 ml fresh ground black pepper
- 4.92 ml dried basil
- 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. 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. 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. In a large soup pot or Dutch oven, heat chicken broth and add potatoes, and cook until potatoes are tender.
- 5. Add the remaining ingredients and simmer until heated through. Do not let it boil.
- 6. Serve with some warm garlic bread or Texas toast.