Sausage, Rice and Chorn Chowder
Recipes » Soups, Stews and Chili » Chowders
Try this Sausage, Rice and Chorn Chowder recipe, or contribute your own. "Corn" and "Soups" are two of the tags cooks chose for Sausage, Rice and Chorn Chowder.
Yield: 4 Servings Ready in 1 hours
Cuisine: AmericanMain Ingredient: Chicken
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Notes 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: Womans Day Posted to brand-name-recipes by "JoAnne Critten"
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