Corn & Wild Rice Soup with Smoked Sausage

Makes 12 servings

Ingredients

• 12 1/2 cups (OR more) canned low-salt chicken broth
• 1 1/4 cups uncooked 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 1/2-inch cubes
• 3 carrots, peeled and diced
• 2 medium onions, chopped
• 1 1/2 cups half-and-half
• Salt and pepper to taste
• Chopped fresh chives OR parsley

Directions

1. In a heavy medium saucepan, heat 5 cups broth to boiling. Add wild rice and simmer, uncovered, over medium heat until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
2. Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in food processor until a thick, almost smooth puree forms. Heat vegetable oil in a 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 heat to boiling. Reduce heat to low and simmer soup 15 minutes.
3. 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 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.)
4. Ladle soup into bowls. Garnish with chives or parsley and serve.

recipe from: Bon Appetit, 04/02/03