Sausage, Corn & Rice Chowder
8 oz. ground pork sausage
1 cup chopped onion
1/2 cup sliced celery
2-1/2 cups chicken broth
1-1/2 cups milk
1/2 cup uncooked Riceland Plump & Tender Medium Grain Rice
1/4 tsp. black pepper
1 can (15 oz.) cream style corn
2 Tbsp. chopped fresh parsley
In medium saucepan, cook and stir sausage, onion and celery over medium heat until sausage is browned; drain fat. Stir in broth, milk, rice and pepper. Bring to a boil; reduce heat to simmer. Cover and cook 20 minutes. Stir in corn and parsley; heat through. (From our "Rice Sensations" cookbook)
- Riceland Extra Long Grain Rice may be used.
- Using frozen onions reducing prep time.