A Taste of Americana (July 3 – July 9, 2016)

America’s east coast is the keeper of America’s beginning history. Along with the patriotic sights to see and interesting museums, the east coast is the keeper of traditional recipes that represent our heritage. Seafood Chowder is one of those specialties. We recently toured Bar Harbor, Maine and enjoyed lobster and blueberry pie. It is from that visit that I created my Americana Chowder. Happy 4th of July!© Kelly McBride Loft
Kelly’s Americana Chowder
Peel, dice and boil red new potatoes until just tender (don’t over-cook). Pour off the water; but, don’t rinse. Reserve the cooked potatoes to the side. Boil and cut up a fresh lobster. Reserve to the side. In a pot on the stove, par boil diced carrots, diced celery and sliced leeks until tender. Remove and rinse.  In the same pot, pour in 2 parts whole milk and 1 part half and half milk (enough to just cover the main ingredients). Add the cooked diced potatoes, the diced carrots, celery and leeks. Add chopped basil, fresh cracked pepper and kosher salt to taste. Add 1 stick of butter. Gently stir, with a wooden spoon, the Chowder as it is heated. Just before serving, add the lobster meat and fresh blueberries for a red, white and blue grand Americana Chowder! © Kelly McBride Loft

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