Hearty ʻUlu Corn Chowder
Oct 16, 2020
Hearty ʻUlu Corn Chowder
4
15 minutes
30 minutes
Soup
Get cozy with this rich & creamy Hawaiian style vegetarian breadfruit corn chowder, created by the students in Kealakehe HS Culinary Arts Program. It's ʻono!
Ingredients
12 oz mature ʻulu (peeled, cored, and par-cooked)
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 vegetable or chicken 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
Directions
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.
