15 minutes from Clam Chowder

clam chowda ingredients

Lately I’ve been really bad at meal planning or planning a head in general.  Summer just started and all planning has stopped except the here and now.  So dinner?  What dinner?  Oh yeah, I’m the mama, and they need food.  Here’s my fast soup fix.

pestoThis is my accidental pesto but it didn’t taste right.  So it’s going into the soup to use it up.

soup baseFirst finely chop a couple carrots, a couple stalks of celery and 1 onion.  Make sure they’re finely chopped so they’ll cook quickly.  Sauté in a little olive oil and cook ’till they’re wilted and soft, about 5-7 minutes on medium heat.

herbsThrow in a Tbs. of dry herbs, or fresh if you’ve got ’em.  A good bunch of dill would have been great if I’d given myself time to think about it.


Pour in a quart of the Imagine Potato Leek Soup and 1 Cup half and half.  Once it’s boiling add a can of clams.  At this point determine if you need to add a little water to thin the soup.  Salt and Pepper to taste.  Let simmer ’till the kids are called.  Toast up something bread “like” (all I had was a strange array of tortillas).  I sprinkled some green onions on top.  Super easy, fast, filling, and cheap!

15 minute clam chowder

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