Fall is in full swing here in Southern California and, although the temperature doesn’t drop too drastically, evenings do carry a small chill comforted by soup to warm the body. I am lucky to have a family that enjoys soup and a nice loaf of bread as a full on meal, especially since my rice cooker does such excellent (and easy) work of any soup I’ve tried to make in it. And when it comes to soup, Clam chowder is one of my favorites which is why it screamed to be simplified into an easy weeknight dinner that cooks while homework gets done and will stay warm for as long as my family takes to grab their bowl.
2 tbsp butter
1 cup onions, chopped
1 cup celery with leaves, chopped
2 garlic cloves, chopped
2 cups fingerling potatoes, cubed
1 tbsp flour
2 cups vegetable stock
1 cup heavy cream
1 (16 oz) can of clams, chopped
1 bay leaf
1 sprig of fresh thyme
Add flour and mix well. Pour in the vegetable stock and add the bay leaf, spring of thyme and potatoes. Close the lid and let simmer for 20 minutes.
Add cream and chopped clams with juice. Continue cooking for another 10 minutes. Serve with crackers or your favorite crusty bread.
Note: If your rice cooker does not have Sauté-Then-Simmer you can brown aromatics and simmer the soup using the Steam function.
Over to You
What’s your version of a weeknight chowder? Share and inspire us!