It took a heck of a lot longer to prepare than I was anticipating, so dinner this past evening didn't occur until after 10 pm. But it was yet again quite worth it. This Indiana Corn Chowder is some good stuff. I like to add rotisserie chicken to it to bulk it up a bit.
"Indiana Corn and Potato Chowder," by Brannon Soileau of 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. Recipe originally shared with me by my sister Allison on December 31, 2006. You can find this, and quite a few other Indiana recipes, if you scroll to the bottom of this article: "Indiana Can Cook."
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