Kona sportsman's smoked chowder
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Second Prize 1991-1992 Stafford T DeCambra, CCE, AAC Chefs de | ||
| Cuisine Association of Hawaii, Kona-Kohala Chapter. | ||
| 4 | eaches | Ears fresh corn, cleaned |
| 2 | eaches | Ounces butter |
| ¼ | cup | Onions, medium dice |
| ¼ | cup | Celery, medium dice |
| ¼ | cup | Leeks, medium dice |
| ¼ | cup | Carrots, medium dice |
| ¼ | cup | Red pepper, medium dice |
| ¼ | cup | Green pepper, medium dice |
| 1 | pounds | Potatoes, skin on, medium dice |
| 2 | eaches | Cloves garlic, minced |
| 1 | teaspoon | Dried thyme leaf |
| 2 | eaches | Ounces all-purpose flour |
| 2½ | quart | Strong fish stock, hot |
| 2 | pounds | Smoked marlin, medium dice |
| (or any other type of smoked, firm fish) | ||
| 2 | quarts | Heavy cream |
| 8 | eaches | Ounces Grey Poupon Dijon mustard |
Directions
SOURCE: THE NATIONAL CULINAR
Method: Place cleaned ears of corn in smoker and smoke for 20 minutes or until dark brown. Remove kernels from ears; set aside. In a heavy 8-quart sauce pot over medium heat, melt butter. Saute all vegetables, except corn, along with thyme for about 3 to 5 minutes.
Add flour, stirring until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat. Stir in hot fish stock and simmer for 10 minutes; add fish and heavy cream and simmer 5 minutes more. Finish with Dijon mustard and smoked corn.
Submitted By SHERREE JOHANSSON On 10-16-94