Chef Laura Simoes, The Inn at Maplewood Farm
Contributed by Tory Dolben

2 T olive oil
1 small onion, chopped
4 scallions, chopped
1 zucchini, sliced
1 summer squash, sliced
3 ears of corn (remove kernels and reserve)
6 ounces Catamount Porter
4 cups whole milk
1/2 cup heavy cream
salt and pepper to taste

Heat olive oil in a deep fry pan over medium high heat. Saute the onion and scallions until nearly soft. Add the zucchini and summer squash and saute for about  minutes or until al dente. Add the corn kernels and porter. Stirring occasionally, cook over medium heat until the liquid is absorbed/evaporated. Put vegetable/porter mixture in a blender of food processor and puree. Add the milk slowly while blending and then return the chowder to the heavy pot. While reheating over a slow flame, stir in the heavy cream and add the salt and pepper.