This Kona-inspired smoked chowder is a hearty, comforting bowl of warmth perfect for chilly evenings. The dish balances the sweet, smoky char of fresh corn with the deep savory notes of smoked marlin. A velvety base of cream and Dijon mustard ties together the sautéed mirepoix of onions, leeks, celery, and carrots. The potatoes add substance, while the fish provides a flaky texture. ItâÂÂs a robust, flavorful meal that feels both rustic and refined, ideal for weekend gatherings or a satisfying solo dinner.
Kona Sportsman’S Smoked Chowder
Description
This Kona-inspired smoked chowder is a hearty, comforting bowl of warmth perfect for chilly evenings. The dish balances the sweet, smoky char of fresh corn with the deep savory notes of smoked marlin. A velvety base of cream and Dijon mustard ties together the sautéed mirepoix of onions, leeks, celery, and carrots. The potatoes add substance, while the fish provides a flaky texture. It's a robust, flavorful meal that feels both rustic and refined, ideal for weekend gatherings or a satisfying solo dinner.Ingredients
Directions
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Preheat smoker to approximately 225ðF (107ðC). Place cleaned ears of corn in the smoker and smoke for 20 minutes or until dark brown and fragrant.
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Remove corn from smoker and let cool slightly. Cut kernels off the cob; set aside.
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Peel and dice the potatoes into medium cubes. Mince the garlic cloves.
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In a heavy 8-quart sauce pot over medium heat, melt the butter.
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Add onions, celery, leeks, carrots, red pepper, green pepper, potatoes, garlic, and thyme. Sauté for 5 to 7 minutes until vegetables begin to soften.
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Sprinkle the flour over the vegetables, stirring constantly to coat evenly. Cook for 2 to 3 minutes to remove the raw flour taste.
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Gradually whisk in the hot fish stock, ensuring no lumps form. Bring to a gentle simmer.
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Cover and simmer for 15 to 20 minutes, or until potatoes are tender.
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Add the heavy cream and smoked marlin to the pot.
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Simmer gently for 5 minutes more to heat the fish through. Do not boil vigorously to prevent curdling.
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Stir in the Dijon mustard and the smoked corn kernels.
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Taste and adjust seasoning with salt and pepper if desired. Serve immediately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 562.9kcal
- % Daily Value *
- Total Fat 42.2g65%
- Saturated Fat 25.7g129%
- Cholesterol 107.5mg36%
- Sodium 366.9mg16%
- Total Carbohydrate 45.5g16%
- Dietary Fiber 6.8g28%
- Sugars 7.4g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have a smoker, you can char the corn on a grill or under a broiler until blackened, then rub off the char before cutting the kernels. Alternatively, use canned corn and add a dash of liquid smoke.
Smoked marlin can be substituted with any firm, smoked white fish such as cod, haddock, or trout. Ensure the fish is deboned before adding to the chowder.
To store: Cool the chowder completely and refrigerate in airtight containers for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or cream if it thickens too much.
This chowder is quite rich. If you prefer a lighter version, you can reduce the amount of heavy cream or substitute half-and-half.
