Kona sportsman's smoked chowder

Yield: 12 servings

Measure Ingredient
\N \N Second Prize 1991-1992 Stafford T DeCambra, CCE, AAC Chefs de
\N \N 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
\N \N (or any other type of smoked, firm fish)
2 quarts Heavy cream
8 eaches Ounces Grey Poupon Dijon mustard

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

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