Lemon Grass Infused Clam ChowderUser Submitted Recipe
5 Medium Potatoes, peeled & diced
2 stalks of lemon grass pounded
1 cup Chopped Red Onion
1 red pepper seeded and diced
3 carrots thick sliced
3 cups low sodium vegetable broth
salt and pepper to taste
3 cups flax seed milk
1/2 stick butter cut into cubes
2 cans (6.5 ounces) chopped clams
Chives, chopped (optional)
In a slow cooker, combine potatoes, lemon grass, red onion, red pepper, carrots broth and seasoning. Cook on high heat setting for 3 to 4 hours or until vegetables are tender. Remove and discard lemon grass. Puree in food processor, adding milk to each batch until all the milk is used. Return all to slow cooker. Add butter, stir in oysters with their liquid, and cook on high for 1 hour or until butter has melted and clams are warmed through. Season to taste with salt and pepper. Serve sprinkled with chives or green onion tops. Serve warm right out of the slow cooker.
no nutrition information available
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