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Sausage, Corn & Rice Chowder

Sausage, Corn & Rice Chowder appetizer


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)

Chef's Notes:

  1. Riceland Extra Long Grain Rice may be used.
  2. Using frozen onions reducing prep time.