Recipe - Sausage Rice And Chorn Chowder

4 ounce Bulk sausage
Water
One half cup Converted longgrain white
rice
1 md Sweet potato; cut lengthwise
into quarters and cut or sliced up
4 cup CREAMED CHICKEN
15 ounce 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

Recipe by: Woman's Day

Posted to brandnamerecipes by "JoAnne Critten" mcritten@wanweb.net on
Mar 27, 1998