Hearty ʻUlu Corn Chowder
Oct 16, 2020
Hearty ʻUlu Corn Chowder
Kealakehe HS Culinary Arts Program
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.
