Corn & Wild Rice Soup with Smoked Sausage

By stancec44

Soup can be prepared 2 days ahead. Refrigerate until cold, cover and keep in fridge. Rewarm over med. low hearing.

Ingredients

• 12 1/2 c. (or more) canned low salt chicken broth
• 1 1/4 c. wild rice (about 7 1/2 oz)
• 6 1/4 c. frozen corn kernels (about 2 1/2 lbs.) thawed (I just put in a colander and run lukewarm water over them for a couple minutes)
• 2 Tbsp. vegetable oil
• 10 oz. fully cooked smoked sausage, such as kielbasa (I use smoked turkey kielbasa), cut into 1/2" cubes
• 3 carrots, peeled & diced
• 2 med. onions, chopped
• 1 1/2 c. half & half
• Chopped fresh chives or parsley for garnish

Details

Servings 12

Preparation

Step 1

Bring 5 c. broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes. (I find it usually takes longer.)

Meanwhile, blend 3 3/4 c. corn and 1 1/2 c. chicken broth in processor until thick, almost smooth puree forms. Heat veggie oil in heavy LARGE Dutch oven over medium high heat. Add sausage and sauté until beginning to brown, about 5 minutes. (Note: should be really brown and a bit crispy.) Add carrots and onions and stir 3 minutes. Add remaining 6 c. broth and bring soup to a simmer. Reduce heat to low and simmer soup 15 minutes.

Add cooked wild rice, corn puree and remaining 2 1/2 c. corn kernels to soup. Cook until rice is very tender and flavors blend, about 15 minutes. Mix in half & half. Thin soup with more chicken broth if desired. Season to taste with salt & pepper.

Garnish with fresh chopped chives or parsley if you want to do so.