Sausage, Rice and Chorn Chowder
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
favorite of 0 people 0 people want to try
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"
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Sausage, Rice and Chorn Chowder. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven