ʻUlu Corn Chowder
15 minutes minutes
30 minutes minutes
Hawaiʻi ʻUlu Cooperative shares this ʻUlu Corn Chowder recipe from Kealakehe High School Culinary Arts Program. Get cozy with this rich and creamy vegetarian chowder!
12 oz ʻulu
¾ Tbsp butter
⅛ cup onion, finely chopped
1 stalk celery, chopped
1 tsp garlic, minced
1½ Tbsp all purpose flour
1 cup milk, heated
1½ cup chicken or vegetable stock
1 small potato, cubed
⅓ cup zucchini, diced
⅓ cup cauliflower, chopped
½ cup carrot, diced
12 oz corn, fresh or canned
1 bay leaf
¼ tsp paprika
1 tsp thyme
½ Tbsp parsley
¼ tsp chili powder
½ tsp black pepper
Salt, to taste
Defrost ʻulu by steaming 10-15 minutes or until fork can be inserted all the way through.
Once cool, cut into ½ inch cubes and set aside.
Add butter to stock pan on medium heat.
Add onion, celery and garlic, saute until tender, approximately 5 minutes.
Stir in flour and cook 1 minute, stirring constantly.
Slowly add milk and stock to pan, whisking until thickened.
Add ʻulu and potato and simmer 10 minutes.
Add zucchini, cauliflower, carrots and corn, simmer for another 10 minutes.
If desired, puree with immersion blender.
Mix in spices and salt.
If chowder is too thick, add water to taste. Serve hot.