Side Pannel
Sausage, Rice and Chorn Chowder
Sausage, Rice and Chorn Chowder
- Recipe Submitted by ADMIN on 09/26/2007
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
- 4 c CREAMED CHICKEN
- 15 oz 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 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
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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