November of 2018 is much too long ago for me to have made the wonderfully awesoome Indiana Corn Chowder, which appeared on the Roediger House dinner table to mark the first day of July this past Friday night. The compulsion to make it that evening struck me out of nowhere, really: it hadn't been on my radar or on my mind. I did take a few shortcuts as a result, and it did not seem to compromise the overall result. It was nice to be reminded, by the way, that its last appearance here coincided with a terrific and joyful weekend visit by amazing colleagues from Virginia, who had both recently retired when they ventured down for a weekend getaway.
Adapted from "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. Recipe originally shared with me on 31 December 2006. You can find this, and quite a few other Indiana recipes, if you scroll to the bottom of this article: "Indiana Can Cook" [Published 12 October 2005]. Update: Brannon Soileau's latest adventure is Boss Bagels in San Antonio, Texas.
No comments:
Post a Comment