Nine of Hawaii's top chefs and culinary experts will spotlight local ingredients in cooking demonstrations at the 14th Annual Made in Hawaii Festival this weekend.

Dean Okimoto of Nalo Farms, Elmer Guzman of Poke Stop and Ed Kenney of Town and Downtown at HiSAM are some of the big names making appearances.

The three-day event, which draws about 35,000 visitors, features everything from food to fashion, art, books and plants in nearly 500 booths.

The entertainment lineup includes Makana, Frank De Lima, Maunalua, Cyril Pahinui and Melveen Leed. (For a complete entertainment schedule, see the HiLife section in Friday's Star-Bulletin.)

On Saturday, Chef Chai Chaowasaree of Chai's Island Bistro will demonstrate his Fresh Aloun Farms Corn Chowder.

Those who can't make it to the Blaisdell for his appearance can follow this recipe at home.

FRESH ALOUN FARMS CORN CHOWDER

Chef Chai Chaowasaree
2 pieces fresh sweet corn on the cob
1 tablespoon vegetable oil
1 tablespoon chopped celery
1 tablespoon chopped green onion
1/2 cup chopped chicken
1 cup chicken stock
1 16-ounce can creamed corn
1 cup heavy cream
Pinch salt
Pepper, to taste
2 eggs, beaten
1 piece puff pastry large enough to cover soup bowl

Preheat oven to 350 degrees. Grill corn and remove kernels from cobs. Set aside.

In a soup pot, add oil on medium heat. Add celery and green onions. Saute for a minute, then add chicken.

When chicken is cooked, add stock, boil, then add creamed corn. Bring to boil again, then add cream, salt and pepper. Add half of beaten eggs.

When soup thickens, ladle into a heat-proof bowl. Cover bowl with a piece of puff pastry and brush with remaining beaten egg.

Bake until pastry turns golden brown. Serves 4.

Approximate nutritional analysis, per serving (not including salt to taste): 700 calories, 49 g total fat, 18 g saturated fat, 200 mg cholesterol, 770 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g sugar, 17 g protein