Vegetable Clam Chowder

Vegetable Clam Chowder

One of the things I enjoy most is creating meals. Over the years I’ve discovered some tricks that have served me well. This recipe was the result of a day that got away from me, and my evening plans changed drastically. I found there was hardly time to think, let alone prepare a meal. A quick look in the refrigerator told me there wasn’t much going on there – a couple of carrots and squash, some broccoli and part of an eggplant.

As it turned out, what I fixed up took less time than if we had gone to a fast food place, plus it was a far healthier meal. Best of all, what started out as an un-planned, hardly tried and true recipe, has now become a requested favorite! It is definitely a “go-to” meal when there is a time crunch around mealtime.

This recipe is great for a simple, healthy and satisfying meal. And the cook won’t mind what little time it takes to make!

Veggies on hand

Ingredients
6 cups (1 ½ c for each person) of assorted vegetables, chopped
2 cans clam chowder, ready to serve, not concentrated
Optional: 1 tsp curry powder

Directions

Set your Rice Cooker to Saute-Then-Simmer.

Lightly spray with olive oil and saute all the vegetables beginning with those that take longer to cook, then adding the others accordingly.

When the vegetables are ready, pour in the clam chowder and add curry if desired. It is tasty either way. Close the lid and cook until heated through, about 8-10 minutes. Complete the meal with a quick tossed salad and toasted bread. Dinner!

 

Over to You

What’s your version of clam chowder? Share and inspire us!

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