The climate in Hawaii couldn’t be better these days. “Best weather on the planet” as Hawaiian weatherman Guy Hagi puts it! The blazing summer heat is gone, at least for several more months. Everyone I know, looks forward to this time of year. Believe it or not, you may even have to dig out that sweater tucked away in the closet. So, what better time of the year than now to make a big pot of corn chowder?
Hawaiian Moons grocery store has the best fresh, sweet corn. I bought some the other day and noticed the label on the package: Maui Grown – Legendary Sylvester’s Sweet Corn. I don’t know who Sylvester is, but I can tell you that his corn is fabulous.
Yukon Golds are my favorite potatoes to use in corn chowder. Their firm but creamy texture holds up well in this recipe. If I have leftover baked ham from a special occasion dinner, I freeze thick slices and use it in corn chowder. Most of the time, I ask the deli to cut a 1/2 inch thick slice of ham (Safeway’s Ham Off The Bone or Black Forest Ham). You can use bacon instead of ham if you prefer.
Maui Sweet Corn Chowder
Makes 8 cups
Ingredients
1 1/2 tablespoons butter (I use Earth Balance Buttery Sticks)
1 cup diced onion
3 tablespoons all-purpose flour
1 14.5 ounce can chicken broth
2 cups (about 1 pound) peeled, cubed potatoes 1/2 inch thick (Yukon Gold)
2 cups whole milk (I use lactose free milk)
1 14.75 ounce can creamed corn
4 ears fresh corn (about 3 cups corn kernels removed from cobs with sharp knife)
1 3/4 cups diced ham (about 10 ounces)
1 teaspoon kosher salt
freshly ground black pepper
pinch of cayenne pepper (optional)
fresh chives (optional)
Preparation
Heat butter in a large pot or Dutch oven over medium heat. Add onions, and sauté until soft, about 8 minutes. Add flour and stir continuously for 1 minute. Pour in chicken broth, stirring well. Add diced potatoes making sure they are submerged beneath the broth mixture. Adjust heat to medium low, cover pot and simmer potatoes in broth for about 12 – 15 minutes. Give them a stir now and then. Check for doneness at 12 minutes. Cooking time will vary depending on the size of your potato cubes. If your cubes are on the small side, check for doneness after 10 minutes. Potatoes should be barely tender. They will continue to cook further once other ingredients are added to the pot.
Once the potatoes are just tender, add the milk, creamed corn, fresh corn kernels and ham.Turn the heat up to medium, and simmer until potatoes are fully cooked and the chowder has thickened and reduced a bit, about 15 minutes. Add salt, a few grinds of pepper, and a few pinches of cayenne. Adjust seasoning to taste.
Sprinkle minced chives over chowder before serving.
*The chowder freezes well. Gently reheating on the stove is suggested, rather than using the microwave (stove top heating produces a rich, creamy texture where as the microwave will give you watery chowder).