Title: Kona Sportsman's Smoked Chowder
Categories: Soup Seafood
Yield: 12 Servings

Second Prize 1991-1992 Stafford T DeCambra, CCE, AAC Chefs de Cuisine Association of Hawaii, Kona-Kohala Chapter.

4 ears fresh corn, cleaned 2 ounces butter 1/4 cup onions, medium dice 1/4 cup celery, medium dice 1/4 cup leeks, medium dice 1/4 cup carrots, medium dice 1/4 cup red pepper, medium dice 1/4 cup green pepper, medium dice 1 pound potatoes, skin on, medium dice 2 cloves garlic, minced 1 teaspoon dried thyme leaf 2 ounces all-purpose flour 2 1/2 quarts strong fish stock, hot 2 pounds smoked marlin, medium dice (or any other type of smoked, firm fish) 2 quarts heavy cream 8 ounces Grey Poupon Dijon mustard

Method: Place cleaned ears of corn in smoker and smoke for 20 minutes or until dark brown. Remove kernels from ears; set aside. In a heavy 8-quart sauce pot over medium heat, melt butter. Saute all vegetables, except corn, along with thyme for about 3 to 5 minutes. Add flour, stirring until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat. Stir in hot fish stock and simmer for 10 minutes; add fish and heavy cream and simmer 5 minutes more. Finish with Dijon mustard and smoked corn.

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