Corn and Wild Rice Soup
with Smoked Sausage

12 1/2cupslow-salt chicken broth (or more)
1 1/4cupswild rice (abt 7.5 oz)
6 1/4cupsthawed frozen corn (abt 2.5 lbs)
2tablespoonsvegetable oil
10ozscooked smoked sausage, 1/2" cubes (eg. kielbasa)
3.carrots, peeled, diced
2medonions, chopped
1 1/2cupshalf and half
..fresh parsley, chopped

Bring 5 cups broth to simmer in heavy medium saucepan over median 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 saute 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.

(Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat.)

Ladle into bowls. Add chopped parsley to top for garnish.

Bon Appetit, November 1995, page 78.

Recommended with:
Turkey with Sage Butter,
Green Beans with Roasted Onions,
Bread Stuffing with Mushrooms and Bacon


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