Ingredients
2
(14.75-oz.) cans cream style corn
1 1/2
cups frozen hash-brown potatoes
1 1/2
cups milk
5
hot dogs, sliced
1/4
cup fish-shaped crackers, or sliced green onions, if desired
Preparation
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.
