Vegetable Rice Chowder

This quick and yummy soup is perfect for a blustery fall day or the frigid days of winter.  Use leftover veggies to make chowder on the stove top or in your rice cooker.  Snuggle in with a steaming bowl of vegetable rice chowder today!


5 cups water
1/2 cup brown rice, uncooked
3 cups diced veggies (potatoes, carrots, celery, green beans, peas, corn, etc.)
2 teaspoons onion powder
2 teaspoons salt
1/8 teaspoon pepper

On the stove top, bring all ingredients to a boil and simmer for 45 minutes.  Just before serving add 1 cup milk.
In the rice cooker, put all ingredients in the inner pot.  Program for desired eating time.  Just before serving add 1 cup milk.
Serve with cheese and crackers and home-made gluten-free bread.

“There is no one like the God of Jeshurun,
Who rides the heavens to help you,
And in His excellency on the clouds.
The eternal God is your refuge,
And underneath are the everlasting arms…  Deuteronomy 33:26-27 (NKJV)

New King James Version (NKJV)The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.

One thought on “Vegetable Rice Chowder

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.