Sausage, rice and chorn chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Bulk sausage |
| Water | ||
| ½ | cup | Converted long-grain white rice |
| 1 | medium | Sweet potato; cut lengthwise into quarters and sliced |
| 4 | cups | CREAMED CHICKEN |
| 15 | ounces | Whole kernel corn; canned |
| 1 | Chicken bouillon cube | |
Directions
1. Cook sausage in medium saucepan over medium heat, breaking up chunks with wooden spoon, until no longer pink. Using a slotted spoon, remove sausage to a plate. Discard fat in pan.
2. In same saucepan, bring 1⅓ cups water to a boil. Add rice and sweet potato, return to boil, reduce heat, cover and simmer 20 minutes until potato and rice are tender. Add sausage, creamed chicken, corn and liquid from can, w cup water and the bouillon cube. Stir until cube dissolves.
3. Cool, cover and refrigerate up to 2 days, or pack into freezer containers and freeze up to 3 months.
cal: 457 Pro: 27g Carb: 63g Fat: 12g Sodium: 1086mg Recipe by: Woman's Day
Posted to brand-name-recipes by "JoAnne Critten" <mcritten@...> on Mar 27, 1998
Related recipes
- Clam chowder (rice)
- Corn & sausage chowder
- Corn and sausage chowder
- Corn, sausage and bell pepper chowder
- Dinner chowder
- Fresh corn and polish sausage chowder
- German sausage chowder
- Potato sausage chowder
- Sage and onion chowder
- Salmon chowder
- Salmon corn chowder
- Salsa chowder
- Sausage bean chowder
- Sausage broccoli chowder
- Sausage chowder
- Sausage rice
- Sausage soup
- Seafood, sausage, and tomato chowder with spicy red pepper
- Smoked sausage chowder
- Wild rice and smoked chicken chowder