Corn Sausage and Wild Rice Soup Recipe
Ingredients:
- 12 1/2 cups chicken broth
- 1 1/4 cup wild rice
- 6 1/4 cups frozen corn kernels -- thawed
- 2 tablespoons vegetable oil
- 10 ounces sausage or kielbasa -- cubed
- 3 carrots -- peeled & diced
- 2 medium onions -- chopped
- 1 1/2 cup half and half
- Chopped fresh chives
Directions:
Bring 5 cups 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.
Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with chives and serve.