In our travels to Hawaii, we found a ton of cookbooks in little local bookshops in the smaller communities. I just loved leafing through them because they mostly featured local “Mom and Pop” type recipe’s that you don’t see in restaurants. Those are the ones I like because it gives you a flavor of the community. This one is simple, but a different take on a corn chowder. I tried it, and it’s a nice change of pace. It’s all about the joys of Hawaiian cooking.
2 cans tuna packed in water
1 can condensed cream of potato soup
3 cups milk (I used 2 for a thicker chowder-it’s up to you)
1 tablespoon butter (melted)
1 or 2 tablespoons diced onion (I used Vidalia-but any onion works)
1 small bay leaf
Dash of pepper
1 – 8 oz can whole kernel sweet corn (drained)
Drain the tuna and break into pieces
Combine soup, milk, butter, onion, bay leaf and pepper, then heat until hot.
Add the corn and the tuna and heat again.
Remove the bay leaf and serve…Garnish with Parsley if you wish
(I let it simmer for a bit on low heat to let flavors marry)