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Sausage Crawfish Corn Chowder
The first recorded recipe for corn chowder was in 1884, written by Mary Johnson Bailey Lincoln of the Boston Cooking School. This was a sister recipe to the classic Boston Chowder that was influenced by settlers from France and Canada. Fresh ingredients went into both original clam chowder and corn chowder. It was not long after this was published that the recipe started moving in a westerly and southerly direction in the country. It had been revamped by Fannie Farmer not long after which changed the original format. Since the late 1800's, corn chowder has taken on many approaches to being made, by many different regions. And, had drastically changed once processed convenience items became available. My recipe is not only gluten-free, and contains no roux or slurry, but is achieved by making this a lighter version than the old-school approach, and we stick to the roots of freshness, the way Mary J.B. Lincoln kept it. With farm-fresh produce, local meats, and seafood, this will definitely hit the spot! This is perfect if you have leftover sausages to use up. Crawfish is optional but, the flavors are a perfect pairing with farm-fresh corn! Key note: A proper chowder is not thick. When the original chowders of the 1800s were introduced by settlers, they did not use flour or starch derivatives. In this recipe, the use of half-and-half and freshly grated parmesan should come close to 36% fat being added. Heavy cream at the local grocery level of retail runs at about 36% fat. So, this is how I achieved the same mouthfeel. Hope you enjoy!
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