On Monday night, with the Oklahoma crew now into their first full day of the visit to Winston-Salem, I decided to put a warm winner of a meal on the table: Indiana chicken, corn, and potato chowder. They'd hit Mozelle's for lunch earlier in the day and that's always good eating, so supper didn't need to overwhelm them.
"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."
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