Hawaiian Corn Chowder

Hawaiian Corn Chowder

 

This Corn Chowder is very modern, if you consider the history of Hawaiian Cuisine. This dish shows an absolute influence of Mainland United States more than the traditional Hawaiian style of cooking. But just because of that fact we could not ignore this fantastic chowder. The flavour of freshly hulled Sweet corn and hearty Chicken broth, gives it a taste, compared to none other. This Chowder accompanied with some Garlic Bread can become a complete dinner on the nights when you are too tired to cook an elaborate meal.

 

Preparation Time :  5 minutes

Cooking Time      : 20 minutes

Difficulty              : Very Easy

Serves                  :  4

 

Ingredients :

250 mils Chicken Stock (better if you can make fresh, or use stock cubes) 

4 Potatoes, peeled and diced

2 Onions, diced

1 cup diced Celery

1-1/2 cups Light Cream

Salt to taste 

Pepper to taste

1/2 cup chopped Parsley or use 2 tablespoon of dried Parsley

1 tablespoon fresh Dill (or 1/2 tablespoon dried dill weed)

2 cups chopped Portuguese Sausage (or any spicy sausage if not available)

2 cans Creamed Corn or Freshly hulled American Sweet Corn, par boiled

 

Method :

 1) Heat a large stock pot over medium high flame.

 

 2) Combine chicken stock, potatoes, onion and celery. Add to the pot and bring to boil.

  3) Add the herbs, sausages, corn, salt and pepper.

 

  4) Cover the pot and simmer until potatoes are just tender.

  5) Take the pot off the heat and slowly add the cream and mix well.

 

  6) Put the pan back on simmering heat and cook until heated through.

 

  7) Check the seasonings and adjust if required.

 

  8) Serve the Chowder hot in individual bowls with slices of Garlic bread. You can also add chopped fresh Parsley on the top just before serving.