Sweet Kahuku Corn Soup with Avocado Prawn Salad
Kahuku is a small town situated on the North shore of the island of Oahu. The
farmer community produce some of the best corn available in Hawaii. Kahuku is
also famous for its fresh prawn, farmed and raised in the area. I receive them at the
restaurant on a daily basis.
Yield: 4 servings
Kahuku Corn Soup
- 2 cups corn, off the cob
- 2 Tablespoons unsalted butter
- ½ cup Maui onions, diced (may be substituted for Vidalia or other sweet onions)
- 1 teaspoon garlic, minced
- 1 quart chicken stock
- 1 cup heavy cream
- 1 Tablespoon coriander seeds
- ¾ cup white wine
- Salt and pepper to taste
Kahuku Corn Soup
- 2/3 cup avocado, diced
- ½ teaspoon garlic, minced
- 1 teaspoon cilantro, chopped
- ½ cup prawn, cooked and diced
- Juice of 1 lemon
- 3 Tablespoons extra virgin olive oil
Fried coriander leaves
For the Kahuku Corn Soup, in a medium saucepan, heat unsalted butter over medium heat. Add the garlic, coriander seeds and cook for about 1 minute without letting it brown. Add the onions and cook for another 1 minute or until translucent, then add the corn and sauté without browning for about 2 minutes.
Deglaze the pan with white wine. Let the wine reduce by half and then add chicken stock. Bring to a simmer and let cook for about 15 minutes or until the corn is soft and cooked in the center. Mix thoroughly in a food processor or blender and then pass through a sieve. Reheat, add the heavy cream and bring to a simmer, let cook for another 5 minutes. Season to taste and reserve hot until ready to be served.
For the Avocado Prawn Salad, combine all of the above ingredients well and reserve on the side until ready to be served.
To serve, in a soup bowl place the salad in the center of the bowl, pour the soup over the salad. This dish can also be served with fried coriander leaves.
Heger Pinot Gris from the Baden Region of Germany