Last night was an impromptu big gathering of folks, and so with what I had on hand in the fridge, I threw together a meal for us. It helped that my sister Allison and I had a good long phone conversation as I drove home Tuesday afternoon, escaping the winter snowstorm bearing down on Virginia Beach, and she inspired me to grab the fixings for corn chowder. She even emailed me the recipe so that I'd have my ingredients checklist when I made a snowy-slick-roaded stop at the Harris Teeter on my way into Winston-Salem.
It was a good time, and the corn chowder really was terrific.
This time, I think the Pipetizer casserole was only so-so, but still edible.
"Indiana Corn and Potato Chowder," by Brannon Soileau from his restaurant Maize, An American Grill (formerly of Lafayette, IN). In Indiana Cooks!, by Christine Barbour and Scott Feickert with photographs by Tom Stio. Bloomington, IN: Quarry Books (2005), p. 64-65. You can find this, and quite a few other Indiana recipes, if you scroll to the bottom of this article: "Indiana Can Cook."
"Pipetizer Casserole" is an adaptation of "Tailgate Casserole," from The Big Book of Casseroles, by Maryana Vollstedt. San Francisco: Chronicle Books (2000), p. 120.
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