Sausage, Corn, and Red Rice Chowder

Brrr! It’s freezing cold outside in our part of Texas this week — perfect weather for this Sausage, Corn, and Red Rice Chowder.

Our daughter Rebekah came up with the following recipe one cold Saturday several years go. At the time, we hadn’t made our weekly run to the grocery store, so she just threw together what she could find on hand.

The results were so delicious that we added the recipe to our family favorites and have been enjoying it ever since. Especially during cold snaps like the one we’re in now.

The following proportions will make about 12 servings.

Ingredients you’ll need:

• 1 cup roughly chopped carrots
• 1 cup chopped onions
• 8 cups chicken broth
• 1 package ground sausage, browned
• 1 can corn
• 1 can of diced tomatoes
• 3 packages of brown and red rice with chia kale (we use Seeds of Change brand from Sam’s)

Directions for making Sausage, Corn, and Red Rice Chowder:

1. Dice carrots and onions
   
   

   

2. Throw veggies with a drizzle of oil in a pot over medium heat. Cook until tender
   
   
3. Brown and crumble sausage, then add to the pot.
4. Mix in chicken broth, rice, corn, and tomatoes.
5. Cover and let simmer for 30 minutes.
6. Top with mozzarella cheese and fresh avocado slices. Serve and enjoy.
   
   

More Help in the Kitchen

Love to cook? You can view a categorized list of my other recipe posts here: Our Favorite Recipes. Or — for even more Flanders family favorites, plus a wealth of ideas for making mealtime memorable — get a copy of my book Sit Down & Eat.

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