Kona Sportsman’s Smoked Chowder

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.

Cooking Method: Grilling, Smoking, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 562.9

Dietary: Vegetarian

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.

Directions

1
Preheat smoker to approximately 225°F (107°C). Place cleaned ears of corn in the smoker and smoke for 20 minutes or until dark brown and fragrant.
2
Remove corn from smoker and let cool slightly. Cut kernels off the cob; set aside.
3
Peel and dice the potatoes into medium cubes. Mince the garlic cloves.
4
In a heavy 8-quart sauce pot over medium heat, melt the butter.
5
Add onions, celery, leeks, carrots, red pepper, green pepper, potatoes, garlic, and thyme. Sauté for 5 to 7 minutes until vegetables begin to soften.
6
Sprinkle the flour over the vegetables, stirring constantly to coat evenly. Cook for 2 to 3 minutes to remove the raw flour taste.
7
Gradually whisk in the hot fish stock, ensuring no lumps form. Bring to a gentle simmer.
8
Cover and simmer for 15 to 20 minutes, or until potatoes are tender.
9
Add the heavy cream and smoked marlin to the pot.
10
Simmer gently for 5 minutes more to heat the fish through. Do not boil vigorously to prevent curdling.
11
Stir in the Dijon mustard and the smoked corn kernels.
12
Taste and adjust seasoning with salt and pepper if desired. Serve immediately.

Nutrition Facts

Servings 4 servings

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.

Keywords: chowder, smoked fish, corn, marlin, cream soup, dijon mustard, potato, comfort food, seafood, winter recipe, smoky flavor, vegetable base, thyme, garlic, fish stock, kona, hearty, smoker

Read it online: https://www.chefs-mate.com/recipe/kona-sportsmans-smoked-chowder/