DINING AT THE BROADMOOR was a five-star experience, whether you opted for dinner in the warm atmosphere of Ristorante Del Lago, overlooking Cheyenne Lake, or savored the steak and seafood at the elegant La Taverne. Perhaps you found yourself at the Golden Bee, enjoying its authentic English pub ambiance( and ISPA-personalized buzzing bee stickers!), or exploring any of the resort’ s other luxurious dining options. Mornings offered a refined breakfast spread at Lake Terrace Dining Room, or you could always grab a quick coffee or tea from the Expo Café. Refreshment stations popped up throughout the day— including the Cookie Corner, where sheer size made it nearly impossible to attempt more than one sweet treat.

The daily lunches, included with event registration, were curated with ISPA attendees in mind, blending wellnessfocused ingredients with culinary flair. Day Two’ s“ Mediterranean Meets Pikes Peak” menu fused the ever-popular sun-kissed cuisine of Greece with a Rocky Mountain twist, offering dishes like rosemary and garlic roasted chicken, fasolada Greek white bean soup and a lavish mezze selection. Day Three’ s“ Spa Lunch Buffet” was a light-yet-satisfying spread featuring fresh salads, grilled poultry and fish, roasted vegetables and seasonal fruit— perfectly aligned with the health-conscious spa community.

But it was Day One’ s“ Colorado Bounty Buffet” that sparked the most buzz. While guests enjoyed an array of regional specialties— including Rock Fish Veracruz, green chili succotash and a hearty grain bowl— the Olathe Corn Chowder really stole the show. This indulgent, velvety soup, made with the region’ s famed sweet corn, became an instant favorite.( It’ s okay to admit if you went back to your room that evening and ordered another bowl from the resort’ s room service menu!) In fact, it was such a hit The Broadmoor graciously agreed to share the recipe with ISPA members. So, here’ s your chance to bring home a taste of the ISPA Conference.

PROCEDURE: To Prepare the Corn Chowder

In a large deep pot over medium heat, sauté the corn, garlic and onions in butter.

Once tender, deglaze the pan with white wine. Reduce the liquid by half.

Add the heavy cream and vegetable stock. Bring to a simmer. Simmer for 15 minutes.

Season with salt and pepper until the desired flavor is achieved.

Once cooked, blend until smooth using a blender. If the soup become too thick, use hot vegetable stock to thin it out. If the soup is too thin, use hot heavy cream to thicken.

You can enjoy the soup as is or add the additional items to form a Corn Chowder.

TO SERVE DISH:

While still hot or while reheating, add the red bell pepper, green bell pepper, corn, carrot, celery, and onion into the soup. Heat thoroughly until an internal temperature of 165 o is reached. Serve.

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