Alright, let’s talk about makin’ some corn chowder, the Hawaii way, ya hear? I ain’t no fancy chef, just an old woman who knows her way around the kitchen, so don’t expect no highfalutin words or nothin’.
First off, you gotta get yourself some corn. Now, the real good stuff is fresh, right off the cob, but if you ain’t got that, canned will do in a pinch. Just make sure it ain’t the creamed kind, we want whole kernels, ya understand? I reckon about two cans should do it, maybe three if you’re feedin’ a whole bunch.
Next, we need somethin’ to give it some flavor. I always like to throw in a bit of bacon, ya know, the kind you fry up for breakfast? Just chop it up and fry it in the pot till it’s crispy. Then take it out and set it aside, we’ll add it back later. Don’t you go throwin’ out that bacon grease, though! That’s where the flavor’s at!
Now, chop up an onion, a small one or half a big one, it don’t matter much. Toss it in that bacon grease and let it cook till it’s soft and see-through, like. Then, I like to add a carrot, chopped up small too. It adds a little sweetness, ya know?
- One tablespoon unsalted butter (if you ain’t got bacon)
- One strip of bacon (better than butter, I say!)
- Half a big onion, chopped
- Half a carrot, chopped
Okay, so now we got our veggies cookin’, it’s time for the liquid. I usually use chicken broth, the kind you buy in the store, but if you got homemade, that’s even better. Pour in enough to cover the veggies, maybe four cups or so. Then, dump in your corn, juice and all. Don’t you be wastin’ nothin’!
Now, some folks like to add potatoes to their chowder. If you’re one of them, go ahead and chop up a couple and throw ’em in. Let it all simmer till the potatoes are soft, maybe half an hour or so. You can use a slow cooker too, just put everything in and let it cook on high for three or four hours, till the potatoes are tender.
Alright, here’s the secret to makin’ it creamy, real creamy. You gotta use evaporated milk, not that regular milk stuff. Just pour in a can, maybe two if you like it extra rich. Stir it all up good. And don’t forget that bacon we cooked earlier, crumble it up and toss it in too. Adds a nice crunch, ya know?
Now, for the seasonin’. Salt and pepper, of course. And I always like to add a little bit of sugar, just a pinch, to balance out the flavors. You can add other stuff too, if you like. Some folks like garlic, or a little bit of thyme. It’s up to you, really. Just taste it and see what it needs.
Let it simmer for a few more minutes, till it’s nice and hot. And that’s it, you got yourself some Hawaiian corn chowder! It ain’t hard, see? Just good, simple food, the way it should be. Serve it up hot, maybe with a side of bread or some crackers. And don’t forget to tell everyone you made it yourself, even though it was so easy a blindfolded chicken coulda done it.
This ain’t no fancy restaurant food, mind you. It’s the kind of food that fills you up and warms you from the inside out. Perfect for a chilly evening or a family get-together. And the best part is, it’s cheap to make! You don’t need no fancy ingredients or nothin’. Just good, honest food, the way I like it.
So there you have it, my recipe for corn chowder, the way they make it in Hawaii, or at least the way I make it. Give it a try, you won’t be disappointed. And if you don’t like it, well, more for me!
Now, go on and get cookin’! And don’t forget to clean up after yourself, ya hear? Nobody likes a messy kitchen.
Tags: [Corn Chowder, Hawaii Recipe, Easy Recipe, Soup Recipe, Hawaiian Food, Comfort Food]