its a mad mission

You know when you experience something so great that you have to tell everyone you know? It happened with this chowder, so I’m posting the recipe (as I’ve modified it over the past few tries). It’s rainy and cold here, so there’s nothing like coming home to this.

Potato Corn Chowder, Jessica Franks style

In morning, put the following into a crockpot on low for 8 hours:
–about 3 pounds cut up red potatoes
–a 16 oz. bag of frozen corn
–a can of cream corn
–a can of cream of chicken
–a little bit more than one can of water
–7 strips cooked bacon and some of the grease
–salt and pepper

Just before serving, add
–a can of evaporated milk for yummy creaminess.

And you’re done! Bill likes to melt shredded cheddar cheese on top. For us, this makes two dinners plus leftovers depending how hungry we are.

I can’t wait for round two tonight! After, I think I’m going to make some no-bake Cowboy Crunchies:
Melt 2 cups butterscotch chips, then stir in a quarter cup peanut butter. Add 3.5 cups cornflakes and place dollops on wax paper. Let cool.

(A pic from our anniversary trip cabin in the Catskills.)