The weather has been so idiosyncratic around here. This morning when I woke up it was grey and drizzly for the first time in a good long while. Finally. I loved it. Soren and I donned pants, sweaters and closed toe shoes (gasp!) and headed to playgroup. It was a cool, crisp 55 degrees. A perfect morning at the park.
When we returned home I decided to celebrate the impending changing of the seasons by whipping up one of my favorite fall recipes for dinner tonight--Potato Corn Chowder. So so good. The aroma filled my kitchen for hours as it simmered in the crock pot.
Then, around 2:30 the sun peeked out through the dreary clouds. A bit later the clouds parted. Then the sun came out in full middle-of-summer force and warmed up our little neighborhood to a warmer-than-I-would-have-liked 82 degrees. The air conditioner kicked on as it reached 77 dergrees upstairs. Blast! What a cruel tease!
Despite the fact that our chowder wasn't exactly apropos for the warm day we ended up with, it gave me a glimpse of what is sure to come. Oh fall, I love you so.
To bring a little fall warmth into your home try this super easy, delicious recipe. It will not disappoint.
Potato Corn Chowder
1/2 bag of frozen hash browns (about 4 cups)
1 can whole kernel corn, undrained
1 can cream style corn
1 can evaporated milk
8 slices of cooked and crumbled bacon
1/2 t. salt
1/2 t. pepper
1/2 t. worcestershire sauce
Put all the ingredients in your crock pot. Mix well. Cook on low 6-8 hours or high 3-4 hours.
Ladle into bowls. Top with fresh ground pepper and cheese. Enjoy with crusty bread.
1 comment:
This recipe was delicious! We loved every last bite of it. Thank you so much!!!
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