Idaho® Potato Island Chowder | Idaho Potato Commission

Name: Idaho® Potato Island Chowder | Idaho Potato Commission
Ingredients: 2 13.66-ounce cans lite coconut milk; 2 cups 2% milk; 3 tablespoons minced ginger; 2 teaspoons minced garlic; zest from 2 limes; 1 cube vegetable bouillon cube; 4 tablespoons unsalted butter; 2 teaspoons minced lemongrass; 2/3 cup finely chopped sweet onion; 2/3 cup finely chopped celery; 2 tablespoons all-purpose flour; 4 cups peeled and diced Idaho&reg; russet potatoes (3 large Idaho&reg; potatoes); &frac12; cup vegetable broth; 2 tins chopped clams with clam juice (there should be a total of &frac12; cup clam juice); &frac14; teaspoon ground black pepper; salt, if needed; 6 macadamia nuts, crushed, for garnish; 1 tablespoon chopped Italian parsley for garnish

www.idahopotato.com

Go tropical for your next chowder, and add coconut milk, lemongrass, ginger, and lime zest to your Idaho® potatoes! Sun glasses and beach towel optional.

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Ingredients

2 13.66-ounce cans lite coconut milk
2 cups 2% milk
3 tablespoons minced ginger
2 teaspoons minced garlic
zest from 2 limes
1 cube vegetable bouillon cube
4 tablespoons unsalted butter
2 teaspoons minced lemongrass
2/3 cup finely chopped sweet onion
2/3 cup finely chopped celery
2 tablespoons all-purpose flour
4 cups peeled and diced Idaho&reg; russet potatoes (3 large Idaho&reg; potatoes)
&frac12; cup vegetable broth
2 tins chopped clams with clam juice (there should be a total of &frac12; cup clam juice)
&frac14; teaspoon ground black pepper
salt, if needed
6 macadamia nuts, crushed, for garnish
1 tablespoon chopped Italian parsley for garnish