This Monday, I am off to Maui again. I like to call it “little island joy” in my head. I keep dreaming of tropical food, farms, surfing in Kihei, laying on the beach with a book…and pina coladas. And lilikoi margaritas. And everything about Maui. Because it’s lovely and the best kind of special.
In honor of my trip I’m going to leave you with a recipe that I have been meaning to post forever, Smokey Ulu Corn Chower. It’s savoury delicious. Warm, smokey and very filling. If you want to be overly and uncomfortably full, make up some Hawaiian Bread to dip in this bowl of gold.
Smokey Ulu Corn Chowder
1 8 oz package smokey tempeh (aka tempeh bacon), chopped into bite size pieces
1 sweet onion, chopped
4 c cooked breadfruit (ulu), diced
2 c vegetable broth
2 c corn kernels (about 4-5 ears if using fresh)
4 c canned coconut milk (I used the lite version)
1 1/2 tsp smoked salt
1 tsp freshly ground black pepper
In a large pot (like a dutch oven), heat a little coconut oil and cook the tempeh until almost crispy. Add the onion and cook an additional few minutes, until it starts to soften. Add the breadfruit. Now add the broth and simmer everything for around 5 min. Add the corn, coconut milk, salt and pepper. Taste for salt and add more if you want. Bring everything to a boil and then reduce heat to a simmer. Simmer about 20 minutes and serve hot.
Serves about 6
* I used frozen breadfruit because I could not find fresh. To find fresh or frozen breadfruit, try a Caribbean/Jamaican market or even certain asian grocers may have breadfruit as well.