Monday, December 28, 2009

Celebration Chowder : New Year's Eve or any Occasion

Salmon Chowder

New Year's Eve signals a nice spread of seafood dishes that are easy on the wallet, easy and quick to make, and delicious too.

Do you like soups, stews, and chowders?

If you do, add one more item to your New Year's Eve menu. Add something special and hearty, something that goes perfectly with a seafood appetizer and chocolate dessert theme.

Adding Celebration Chowder is an easy addition. This 3-step recipe will only take you 30 minutes to make, from start to finish.

It's cold (about 21 degrees) and snowy here. This tasty Celebration Chowder, chock full of baby red skins, sweet corn and fresh salmon, is flavorful and will burst in your mouth, complementing the rest of your New Year's Eve Appetizer and Dessert Party menu beautifully.

Celebration Chowder
Serves 2 people
(Printable Recipe)

2 small red potatoes, cubed
1/2 medium carrot, finely chopped
1/4 cup finely chopped onion
2 tablespoons butter
2 cups half-and-half cream
1 pouch (6 ounces) boneless skinless pink salmon
1/2 cup fresh or frozen corn
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme



1.) In a large saucepan, saute the potatoes, carrot and onion in butter until tender.
2.) Reduce heat; stir in remaining ingredients.
3.) Cook and stir for 10 minutes or until heated through.
Per the number of guests you're serving - double, triple, quadruple the ingredients accordingly.

Celebration Chowder is great just the way it is. But if you want to really go all out, substitute salmon with fresh trout. Or you add shrimp, scallops, or crab. Other seafood recipes to make are: a Celebration Seafood Frittata, a Celebration Salmon (Shrimp or Scallop) Pizza, Celebration Seafood Dumplings, or a Seafood Risotto.

Whatever you decide to serve...
I'm confident that your guests will love it.
Happy New Year! Be safe, and have fun.

At your party, celebrate wisely.


Image source: mharvey75
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I'm Carlo. And this is my party truth.

I'm an off-premise catering evangelist/outlaw. I'm a passionista. I'm a paradox. I love when a client hires me to oversee their entire event, from start to finish - because I'm an event planner too.

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