Instructions: If you like your chowder spicy, this is the recipe for you. Andouille sausage is available both fresh and fully cooked; for this chowder, I use the fully cooked version. Cooked crawfish tails are available, either frozen or thawed, in the fish case of many supermarkets.

Working with 1 ear of corn at a time, stand it vertically on a flat work surface. Hold the ear steady with 1 hand while using a small sharp knife in the other hand to slice downward along the cob, removing the kernels in strips from each ear. Be careful to cut only the kernels, not the cob. Reserve both the kernels and the cobs.

Break each shaved cob in half. In a medium pot over medium heat, bring the cobs, broth and 1 cup water to a boil. Reduce the heat to medium low. The broth should maintain a gentle simmer.

While the broth simmers, in a large pot over medium heat, heat 1 tablespoon of the oil. Add the sausage and cook until lightly browned, about 5 minutes.

Leave the sausage in the pot and pour off all but 1 tablespoon of the drippings.

Reserve excess drippings. Add the onion, celery and bell pepper to the sausage in the pot and cook, over medium heat, until the vegetables soften, 8 to 10 minutes.

Add 1 tablespoon of the reserved drippings and sprinkle the mixture with the flour. Cook, stirring constantly, until the flour is completely incorporated, 1 to 2 minutes.

Remove the cobs from the broth and discard. Measure the broth. If you have less than 3 cups, add as much water as necessary to measure 3 cups. To the sausage and vegetables in the pot, add the broth, reserved corn kernels, potatoes, crawfish and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, so the soup just barely boils, and cook until the potatoes are tender, 10 to 15 minutes.

Meanwhile, in a small pan over medium heat, heat the cream just until bubbles start to form around the edge of the pan. Reduce the heat to medium-low so the cream does not boil; cook until the cream has reduced by half.

Remove the soup from the heat. Stir in the reduced cream and set aside for 20 minutes. Taste and adjust the seasoning accordingly.

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