Hot Dog Potato Soup
“You can use leftover meatballs instead of hot dogs and leftover corn in place of frozen in this yummy soup. It’s also okay to use any cheese blend you have on hand.” Jeannie Klugh - Lancaster, Pennsylvania
Total TimePrep/Total Time: 15 min.
- 2 cans (18.8 ounces each) ready-to-serve chunky baked potato with cheddar and bacon bits soup
- 4 hot dogs, halved lengthwise and sliced
- 1 cup shredded cheddar-Monterey Jack cheese
- 1 cup frozen corn
- 1 cup whole milk
- In a large microwave-safe bowl, combine all the ingredients. Cover and microwave on high for 8-10 minutes or until heated through, stirring every 2 minutes.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts1-1/3 cups: 400 calories, 26g fat (13g saturated fat), 57mg cholesterol, 1301mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 15g protein.
Originally published as Cheesy Dog Chowder in Simple & Delicious September/October 2009
Nov 12, 2015
Tried it as is to be able to review fairly. Just made over canned soup. The hot dogs added (or anything else) was bad. Little kids might like it.
Feb 19, 2010
Easy and kids love it!