Time 20m Yield 4 Number Of Ingredients 5 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.
Time 1h30m Number Of Ingredients 15 Steps:
Melt butter in bottom of soup pan. Add onions, celery, carrots and sauté until slightly soft. Add rest of ingredients and bring to a boil. Turn heat down, cover and simmer for 1 hour.
Time 45m Yield 20 hot dogs Number Of Ingredients 15 Steps:
In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes. In a medium sauce pot boil hot dogs with salt and steam buns. When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.
Time 45m Yield 8 servings (2 quarts). Number Of Ingredients 12 Steps:
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.
Time 40m Yield 4 serving(s) Number Of Ingredients 11 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!
Time 50m Yield 8 servings (2 quarts). Number Of Ingredients 12 Steps:
In a large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally.
Time 30m Yield 8 servings, about 1 cup each Number Of Ingredients 9 Steps:
Melt butter in large saucepan on medium heat. Add franks, green peppers, onions and garlic; cook and stir 5 min. or until vegetables are crisp-tender. Add remaining ingredients; mix well. Bring to boil; simmer on low heat 10 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
Number Of Ingredients 10 Steps:
Place vegetable in a large sauce pan and put 1 1/2 cups water over them and add soup base and bring to a boil. Cook 5 minutes, add hot dog rings and continue to cook for 15 minutes more. In a small sauce pan, melt butter and then add flour, stirring to cook flour, then add the milk stirring constantly. Now add to the vegetables and stir until mixed completely. Cook until vegetables are tender. If the chowder gets to thick then add some more milk.
More about “hot dog chowder recipes”
Time 8m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Combine all ingredients in a saucepan; cook on low heat until heated through. Serve over hot dogs.
