Shelly's Recipe

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE

Category: Soups

12 1/2 cups chicken broth
1 1/4 cups wild rice, about 7 1/2 oz
6 1/4 cups frozen corn kernels, about 2 1/2 lbs, thawed
2 tbsp vegetable
10 oz kielbasa sausage, cut into 1/2 inch cubes
3 carrots, peeled and diced
2 medium onions, chopped
1 1/2 cups in half-and-half
Chopped chives or parsley

Bring 5 cups broth to a simmer in a saucepan. 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 food processor and process until almost smooth puree forms. Heat oil in a Dutch oven and add sausage, sauteing until it begins to brown, about 5 minutes. Add carrots and onions, stir 3 minutes. Add remaining 6 cups broth and bring to a simmer. Reduce heat to low and simmer about 15 minutes.

Add cooked rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until rice is very tender and flavors blend, about 15 minutes longer. Mix in half-and-half. If needed, thin soup with more broth.

Season soup to taste with salt and pepper. Ladle into bowls and garnish with chives and parsley. NOTE: Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing. Serves 12