Summer Vegetable Chowder

12 ingredients
1 steps

Ingredients

  • 4 whole Hot Dogs, Cut Into Small Dice
  • 3 ears Corn (Large), Kernels Removed, Cobs Halved And Reserved
  • 1 whole Large White Onion, Cut Into Small Dice
  • 1 whole Small To Medium Zucchini And Summer Squash, Cut Into Small Dice
  • 1 whole Large Carrot, Cut Into Small Dice
  • 2 stalks Celery, Cut Into Small Dice
  • 1/4 teaspoons Cayenne Pepper, More Or Less To Taste
  • 1/4 teaspoons Paprika, More Or Less To Taste
  • 1 pinch Salt And Ground Black Pepper
  • 6 cups Whole Milk
  • 6 whole Small Red Potatoes Cut Into Bite-sized Pieces
  • 2 leaves Bay Leaves

Directions

  1. 1
    Heat a Dutch oven or soup kettle over medium-high heat. Add hotdogs; saute until some of the fat renders. Add about half the corn; continue to saute until it starts to brown, then add onions, zucchini, yellow squash, carrot, and celery along with cayenne, paprika, and a generous sprinkling of salt and pepper. Continue to saute until vegetables are tender, then add milk, potatoes, bay leaves, corn cobs, and remaining corn kernels. Bring to a simmer, reduce heat to medium-low. Continue to simmer, partially covered, until potatoes are tender, about 15 minutes. Check liquid; adding water for a thinner soup. Remove the cobs and bay leaves, taste and adjust seasoning, if necessary.

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