New Orleans-Style Corn Chowder
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Appears in Cook's Country June/July 2009
Thick, chunky chowder has always been a humble food made with whatever is around. Looking through recipes, we found none delivered everything we sought in ours: velvety texture, unambiguous corn flavor, plentiful, plump kernels, and delicacy.
WHY THIS RECIPE WORKS
We began our search for velvety New Orleans-Style Corn Chowder and unambiguous corn flavor with fresh corn. For depth, we cooked the onions, celery, red bell pepper, and corn in the rendered andouille sausage fat. This technique added toast...
