Kona Chowder Recipe from Kona Cafe, Polynesian
1 stick butter
1 Spanish onion, finely diced
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 oz finely minced garlic
1/3 cup tomato paste
1/2 cup Sherry
1 Tbsp curry paste
4 & 2/3 cups hot water
1 oz lobster base
1 & 1/2 lb fresh white fish, cut into 1" pieces
1 cup milk
3 & 3/4 cups heavy cream
2/3 cup flour
3/4 stick butter
3 cups small shrimp
Yield: 16 servings
In a large stockpot over medium heat, melt 1 stick butter. Add onions, carrots, celery & garlic. Saute 5 minutes.
Add tomato paste and cook 2 to 3 minutes. Add sherry and cook 3 minutes.
Mix in curry paste until well blended.
Add lobster base & hot water.
Add fish and gently poach.
Turn heat to low, add milk and cream and let come to a simmer.
In a seperate pot over low heat, melt remaining butter. Add flour, stir well and cook 5 minutes.
Take 1/2 cup of hot liquid from the chowder and mix it with the butter & flour mixture. Blend well.
Add this mixture back to the chowder.
Add shrimp and cook over low heat about 15 minutes or until thickened.