Sausage, Rice and Chorn Chowder Recipe

Free Recipe Sausage, Rice and Chorn Chowder

Recipe Type: C Recipes

Recipe Preparation: boil

Cooking Ingredients for Sausage, Rice and Chorn Chowder Recipe

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

Sausage, Rice and Chorn Chowder Preparation

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 Recipe by: Woman”s Day Posted to brand-name-recipes by JoAnne Critten <mcritten@wanweb.net> on Mar 27, 1998

Cooking Temperature:

Recipe Serves: 4

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