Corn And Wild Rice Soup With Smoked Sausage

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 12 1/2 cups reduced-sodium chicken broth
• 1 1/4 cups wild rice (7-1/2 oz)
• 6 1/4 cups frozen corn kernels, thawed (2-1/2 lbs)
• 2 tablespoons vegetable oil
• 10 ounces fully cooked smoked kielbasa, cut into 1/2 inch cubes
• 3 carrots, peeled and diced
• 2 medium onions, chopped
• 1 1/2 cups half-and-half
• fresh chives or parsley

Recipe

• 1 bring 5 c broth to simmer in heavy medium saucepan over medium heat.
• 2 add wild rice and simmer until all liquid evaporates and rice is almost tender stirring occasionally (about 40 minutes).
• 3 meanwhile, blend 3.75 c corn and 1.5 c broth in processor until thick, almost smooth puree forms.
• 4 heat vegetable oil in heavy large dutch oven, medium-high heat.
• 5 add sausage and saute until beginning to brown, about 5 minutes.
• 6 add carrots and onions and stir 3 minutes.
• 7 add remaining 6 c broth and bring soup to simmer.
• 8 reduce heat to low and simmer 15 minutes.
• 9 add cooked wild rice, corn puree (creamed corn) and remaining 2.5 c corn kernels to soup.
• 10 cook until wild rice is very tender and lavors blend, about 15 minutes or longer.
• 11 mix in half and half.
• 12 thin soup with more broth, if needed.
• 13 add salt and pepper to taste. cover and refrigerate. re-warm over medium-low heat.
• 14 garnish with cilantro.