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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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