Ol' Salty's Harbor Hot Dog & Tater Chowder

For the Ol' Salty's Harbor Hot Dog & Tater Chowder

The key to this hearty galley chowder, me hearties, is keepin' the starchy cookin' liquor from the taters! 'Tis the "secret treasure" that thickens this sea dog's delight and gives it a rich, smooth consistency, golden as a doubloon.

Ingredients

• 1 package hot dogs (about 8-10 hot dogs)
• 6 large potatoes
• 12 ounces evaporated milk (1 can)
• 4 tablespoons butter
• 1 to taste salt
• 1 to taste black pepper

Instructions

1. Peel the spuds and cut 'em into bite-sized pieces, roughly 1-inch cubes. Place the cut taters in a large cookin' pot, sturdy as an anchor!
2. Fill the pot with enough water to fully submerge the spuds. Set the pot over a roaring high flame and bring the water to a boil, like a tempest brewing!
3. Cook the taters until they be tender, easily pierced with a fork, about 15-20 minutes. **Do not drain the water, ye scallywags!** That starchy liquor be precious cargo for this here chowder.
4. While the spuds be bubblin', slice the hot dogs into bite-sized rounds or pieces. These "sea sausages" be ready for their voyage!
5. Once the taters be tender, lower the flame to a steady simmer. Pour in the liquid gold (evaporated milk) and the yellow gold (butter) into the pot, stirrin' until the butter has fully dissolved, smooth as still waters.
6. Add the sliced sea sausages to the pot and stir 'em into the chowder. Let this hearty mix simmer for an additional 5 minutes to heat the dogs through and let their flavors marry, like a pirate to his grog.
7. Season this glorious chowder generously with ocean's bounty (salt) and peppered shot (pepper) to your own taste. Ladle the hot soup into yer bowls and serve it up quick, before the crew gets restless!

Prep: 15 min • Cook: 25 min • Wait: No time