Corn and Wild Rice Soup with Smoked Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 1/2 cups (or more) canned 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 1/2-inch cubes 3 carrots, peeled, diced 2 medium onions, chopped 1 1/2 cups half and half Chopped fresh chives or parsleySalt and Pepper to taste.
Bring 5 cups broth to simmer in heavy medium 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 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 sauté 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 before continuing.)
Ladle soup into bowls. Garnish with chives and parsley and serve.
This is filling, and even better the next day, so don't cut the recipe down, having leftovers just means you don't need to cook again!
Serving Size: 1/12 of the pot. You may want to measure the total to get exactly how much to eat.
Number of Servings: 12
Recipe submitted by SparkPeople user ONCEUPONMYHIPS.
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 sauté 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 before continuing.)
Ladle soup into bowls. Garnish with chives and parsley and serve.
This is filling, and even better the next day, so don't cut the recipe down, having leftovers just means you don't need to cook again!
Serving Size: 1/12 of the pot. You may want to measure the total to get exactly how much to eat.
Number of Servings: 12
Recipe submitted by SparkPeople user ONCEUPONMYHIPS.
Nutritional Info Amount Per Serving
- Calories: 259.9
- Total Fat: 13.3 g
- Cholesterol: 31.0 mg
- Sodium: 1,280.1 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 3.5 g
- Protein: 8.7 g
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