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Sausage, Rice And Corn Chowder Recipe
4 oz. Bulk pork sausage
1/2 cup converted long-grain white rice
1 med. Sweet potato, quartered and thinly sliced
4 cups creamed chicken
1 15 oz can corn, undrained
1 chicken bouillon cube
Cook pork sausage in med. Saucepan over med. Heat, breaking up chunks with wooden spoon, until no longer pink. Remove sausage and discard fat. In same pan, bring 1 1/3 cups water to a boil. Add rice and sweet potato, return to boil, reduce heat, cover and simmer 20 min. until tender. Add sausage, chicken, corn and liquid, 1 cup water and bouillon cub. Stir until cube dissolves. Cool and freeze up to 3 months. When ready to serve, place over low heat and heat about 40 min. or til thawed, stirring often and breaking up frozen chunks. Increase heat and cook until hot, stirring occasionally, about 10 min.
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