‘Ulu Chicken Chowder
Recipe By:
Prep + Cook Time:
30 minutes
Serving Size:
6 to 8 servings
As featured in the:
Sept. 30, 2026 Coupon Book
Recipe Category
‘Ulu Chicken Chowder is Chef Mari Wills’ local twist on a classic! Inspired by the corn chowder many of us grew up with, she swaps in locally grown ʻulu instead of potatoes to showcase this nourishing canoe crop.
Ingredients
2 tbsp. butter
1 tbsp. olive oil
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
2 tbsp. all-purpose flour
4 cups chicken stock
1 cup whole milk
1 cup coconut cream or heavy cream
1 tsp. fresh thyme
1 tsp. rosemary, chopped
1 tsp. kosher salt
½ tsp. black pepper
2 cups cooked chicken, shredded or diced
1 cup sweet corn (fresh or frozen)
2 cups cooked ‘ulu, peeled and diced (about ½-inch cubes)
Instructions
Melt the butter and olive oil in a large pot over medium heat. Add the onion, celery and carrots. Cook for five to six minutes until softened. Stir in the garlic and cook for 30 seconds and then sprinkle in the flour and cook for one minute, stirring constantly. Slowly whisk in the chicken stock, milk and cream until smooth. Add the thyme, rosemary, salt and pepper. Stir in the chicken, corn and ‘ulu and simmer for another five to ten minutes, or until the ‘ulu is tender. Do not boil after adding the dairy. Taste and adjust seasoning before serving.
Top with your favorite garnishes like crispy bacon, chopped green onions, fresh parsley, cracked black pepper, shredded smoked cheddar, toasted sourdough or garlic bread.
Recipe By:
Prep + Cook Time:
30 minutes
Serving Size:
6 to 8 servings
As featured in…
Sept. 30, 2026 Coupon Book
