(4.3 ounce) box long grain and wild rice tablespoons oil pound (16 ounces) smoked sausage, cut into ¼ inch slices cup diced carrots cup chopped onions cloves garlic, minced (10- ounce) package frozen corn cup all-purpose flour cups chicken broth cups whole milk
INGREDIENTS
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2
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5
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3/4
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1
Discard or find another use for the accompanying seasoning packet and cook the rice according to package directions.
2
Heat the oil in a large pot over medium heat. Working in batches, add the smoked sausage and sauté until the sausage starts to turn brown and crisp around the edges, about 10 minutes. Remove the sausage with a slotted spoon and set aside on paper towels to drain. Drain all but one tablespoon of the grease from the pot.
3
Add the carrots and onions to the pot. Sauté until the onions become soft and translucent, about 5-6 minutes. Add the garlic and frozen corn kernels. Sauté for 30 seconds.
3
Gradually add the flour, stirring until the vegetables are coated and there are no large clumps. Cook for three minutes, stirring constantly to prevent the flour from burning.
4
Add the chicken broth. Bring the chowder to a boil, then reduce the heat to a simmer and cook until the mixture begins to thicken, about 12 minutes.
3
Stir in the whole milk, rice and cooked sausage. Cook until the mixture thickens again, about 5-10 minutes. Season with salt and pepper to taste.
Yield
2 cups
calories
499 kcal per serving
FAT
40 g per serving
caRBS
32 g per serving