Chef Sam Choy takes a popular dish and makes it better with a version of corn chowder that includes morsels of taro. He confesses that it’s one of his favorite soups.

Choy shares the recipe in “With Sam Choy: Hawai‘i’s Easy Cooking From the Heart,” a paperback reprint of the 1995 book he co-wrote with Evelyn Cook and Arnold Hiura. It was recently released by Mutual Publishing.

Find it for $15.95 where books are sold, on amazon.com or at Mutual, 1215 Center St. Call 732-1709 or visit mutualpublishing.com.

TARO CORN CHOWDER

By Sam Choy

• 2 pounds taro, small diced
• 3/4 cup bacon or salt pork
• 3/4 cup small-diced onions
• 3/4 cup small-diced celery
• 1-1/2 cups flour
• 4 cups chicken stock
• 2 cups creamed corn
• 4 cups whole-kernel corn
• 2 pints heavy cream
• Salt and white pepper, to taste

Place taro in pot, cover with water, bring to boil, reduce heat and simmer until tender. Set aside.

Saute bacon or chopped salt pork with onions and celery until onions are translucent. Add flour and cook until flour turns into a blond roux.

Add stock, creamed and whole-kernel corn, and cream. Add salt and pepper.

Simmer 6 to 8 minutes, then serve hot. Serves 8 to 10.

Nutritional information unavailable.