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Sausage, Rice and Corn Chowder

4 oz Bulk sausage
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

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.

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.

Cool, cover and refrigerate up to 2 days, or pack into freezer containers and freeze up to 3 months.

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