Galen Sampson has settled into a comfortable life with his wife on the edge of the Upper Beaverkill River in the Catskill mountains. As the Chef and General manager of the Beaverkill Valley Inn, Galen works hard to create new and interesting dishes and experiences of all kinds for his guests. Chef Sampson’s recipe is a good example of how he responds to expectations that an Inn on a famous trout stream should serve trout, without pulling fish from the Inn’s private stretch of river. This is a highly prized trout fishing paradise that requires all guests to agree to catch and release practices prior to stepping into the special mile of river.
Mexican Sweet Corn Chowder

|serves a crowd|
Add ingredients in a large pot:
20 corn cobs – ( remove corn from cobs first and save kernels for later)
Bring 2 gallons of water to a simmer then add:
- 1 lb unsalted butter
- 1 quart 1/2&1/2
- 1 large white onion – chopped
- 3 bunch cilantro, stems included (rinsed twice)
- 20 poblano chilis – (cut peppers in half and don’t remove seeds or stems)
- 2 tablespoons sea salt
- Add corn cobs