StepByStepCookingWithLisa: Hotdog Soup (My childhood favorite soup)

Wanting your kids that are stubborn eaters to eat? You MUST TRY THIS SOUP!! What kid doesn't like hotdogs? I also make it with potatoes, corn and onions! If you think you don't like onions you won't even notice them in the soup! They melt right in and sweeten the soup up a little! This is a milk based soup similar to a chowder but it is not thick like chowder! This recipe should easily serve 2 adults and 2 young children!

Ingredients

2 Large (or 3 medium, 4 small) Potatoes (whatever ever potatoes you have...I love red potatoes)
1/3 cup of diced sweet vidalia onion (even if you don't like onions do not omit I promise you won't taste them)
2/3 cup of canned corn drained (half of a can) (you can use frozen if you have that on hand)
2 hotdogs
1/4 cup of butter (half a stick)
2 TBSP of flour
4 cups of Milk (give or take you will see in photos)
Seasoning to season soup (I use adobe [without pepper] if you don't have adobo you don't have to buy it BUT almost ALL my recipes I use adobe so if you follow me I would just buy it)
If you don't use adobo you can just use salt and pepper and a little garlic powder!

Directions and Photos

Step One

Cut potatoes into 1 inch cubes. Place in a pot, cover with cold water, add 1/2 a palm full of salt to season the water and potatoes, turn heat on high and bring to a boil!

Step Two

While potatoes are cooking dice up the onion (roughly about 1/3 cup) and measure out 2/3 cup of drained corn.

Step Three

Once potatoes are cooked to fork tender (10 to 15 minutes depending on size of potatoes) remove from heat and strain. (leave in strainer)

Step Four

Turn heat to medium low...

Then add 2 TBSP of butter to bottom of pan.


Wait for it to completely melt.

Step Five


Add onions to pot. Let the onions cook and sweat for about 3 to 5 minutes until tender and starting to become translucent and smaller in size.

Add 2/3 cup of drained canned corn to pan. Stir and cook for 1 minute.

Step Six

Now it's time to make a roux that will thicken the soup up a little (but will not make the soup thick like chowder)


Add 2 TBSP of flour to pan. Continue to cook on medium low and stir for 3 minutes to cook the flour but not burn it!

Step Seven


Cut up the 2 hotdog in 1/4 inch slices and add to pan.


Now add an additional 2 TBSP of butter to pot. This will give the soup a buttery taste. (As Paula Dean would put it...more butter makes it taste better!)


Add the cooked potatoes in the strainer to the pot now.

Step Eight

This is where you will add the milk and just eye ball it. About 4 cups of milk. I use whole milk but use what you prefer!

You want to add enough milk to cover all the ingredients!

VIOLA!

Step Nine


Time to season...This is where you will use Adobo(this is a latin seasoning found in the latin section) and Black Pepper (You can omit the Adobo and use Salt and garlic powder but like I noted above I use adobo in almost all my lunch/dinner recipes so if you are following me you may just want to buy it!)

Add enough Adobo to taste (however much you prefer)


Now add black pepper to your preference!


Stir and taste to make sure you added enough seasoning! I showed you above how much I added but remember you can ALWAYS ADD MORE. So under season at first and add until you like the taste!

Step Ten


COVER and let simmer on medium low until it comes to a boil (about 10-15 minutes) You want to bring the soup to a boil slowly!


After 10-15 minutes when it starts to come to a boil ^^Like This^^ Reduced to low heat/simmer for an additional 30 minutes. Stirring every 10 minutes.