With a terrific Saturday night gathering of the core RoHo crew, with six around the table and the autumn season upon us, a huge pot of comforting chowder seemed called for. Ever since I first made Brannon Soileau's Indiana corn chowder (I always add chicken to it), it's been a proven and ongoing winner here.
On September 24th, it seemed to earn the approval of the supper six. Perhaps the simple addition of fresh-baked peasant bread, and home-whipped honey butter, were a helpful appeaser.
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.
"Easy Same-Day Peasant Bread," from Jenny Rosenstrach of the CupofJo.com blog. [Published 02 February 2022] Adapted from Alexandra Stafford of AlexandraCooks.com. [07 November 2012 / Updated 06 January 2022]
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