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Corn and Wild Rice Soup with
Bon Appetit November 1995
Bon Appetit - One Year Subscription
12 1/2 cups (or more) low-salt chicken broth
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn kernels (about
2 1/2 pounds), thawed
2 tablespoons vegetable oil
10 ounces fully cooked smoked sausage
(such as kielbasa), cut into
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 cups half-and-half
Chopped fresh chives and/or parsley
Bring 5 cups broth to simmer in heavy large 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
chicken broth in processor until thick, almost smooth purée 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 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 purée and remaining
2 1/2 cups corn kernels
to soup. Cook until wild rice is very tender and flavors blend,
Mix in half-and-half. Thin soup with more chicken broth, if
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
before continuing.) Ladle soup into bowls.
Garnish with chives and/or parsley and serve.
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