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SPRING MYSTERY TOUR
APRIL 27-29, 2023
SOLD OUT!


 

New England Oct 2023

 New England  October 2023 
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Greece Cruise

Cruise the Greek Island August 2024
**Due to a itinerary change we have decided to rebook this trip until August 2024
We feel this is a good move and will be a much better fit.

If you were on our list, you still are. As soon as we can get airfare, (around September 2023)
we will be ready to send out the flyers so we can then take deposits.

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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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