Learn how to make a rich and nourishing ‘Ulu and Kalo chowder with local corn from the Big Island, sure to warm you to your bones. Guest Chef Ippy Aiona joins Erika Kuhr to offer up a decadent recipe perfect for fall and winter. You can find the written recipe together with HIP’s 17-part ʻĀina Lessons series with videos and resources in the links below