Mount Washington, New Hampshire: The most Extreme Weather Observatory on Earth. Wind gusts have been clocked at 231 MPH.
After flying into Boston and having a social get-to-gether, the next day we started on our tour of Boston. We had a fantastic step-on guide that took us back in time in History. Great sites, Freedom Trail, and oh what food!.
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Corn Chowder was a staple in our home growing
up in New England!
Fresh Corn Chowder
Fresh summer corn is best served in the simplest ways. Too many other ingredients and you’ll miss the delicate caramel and grain flavors that underlie the initial burst of sweetness. This recipe uses both the corn kernels and the milk scraped from the cob using the dull side of a knife.
Total Time: 30
Yield: 4 to 6 servings
Ingredients
- 6 ears fresh corn
- 3 cups whole milk
- 2 tablespoons salted butter
- 1 small onion, diced
- 2-1/2 teaspoons kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- Garnish: chopped fresh parsley
Instructions
Shuck the corn and score each row of kernels with a sharp knife. Use the dull side of the knife to scrape the pulp and corn milk from the cobs into a wide bowl. Pour the whole milk into a small saucepan over medium heat and bring to a low simmer.
Melt the butter in a 4- to 5-quart heavy-bottomed pot over medium heat. Add the onion, salt, and pepper, and cook, stirring often, until translucent, about 6 minutes. Stir in flour and corn and cook for 2 minutes. Add whole milk and bring to a simmer; the mixture will thicken. Serve hot, garnished with parsley.
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