• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sausage, Rice and Chorn Chowder

  • Recipe Submitted by on

Category: Poultry, Soups

 Ingredients List

  • 4 oz Bulk sausage
  • Water
  • 1/2 c Converted long-grain white
  • -rice
  • 1 md Sweet potato; cut lengthwise
  • -into quarters and sliced
  • 15 oz Whole kernel corn; canned
  • 1 Chicken bouillon cube


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 1 1/3 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

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