Jane's Favorite Tested Recipes
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Jane's Favorite Tested Recipes
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Ft. Myers, Florida
Corn and Wild Rice Soup with Smoked Sausage
| 12 ½ cups (or more) canned low-salt chicken broth |
| 1 ¼ cups wild rice (about 7.5 oz) |
| 6 ½ cups frozen corn kernels (about 2 ½ lbs.), thawed |
| 2 tablespoons vegetable oil |
| 10 ounces fully cooked smoked sausage (such as kielbasa) cut into ½" cubes |
| 3 carrots, peeled, diced |
| 2 medium onions, chopped |
| 1 ½ cups half and half |
| Chopped fresh chives or parsley |
Bring 5 cups broth to simmer in a 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 ¾ cups corn and 1 ½ cups chicken broth in processor until a thick, almost smooth puree forms. Heat vegetable oil in heavy large Duck 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 for 15 minutes.
Add coked wild rice, corn puree, and remaining 2 ½ 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.
Ladle soup into bowls and garnish with chives and parsley, if desired.
NOTE: My daughter fixes this every Christmas in Atlanta. She got it from the November 1995 issue of Bon Appetit. It is simply wonderful and has great flavors. The given proportions say that it will feed twelve people. The directions also say you can make it two days ahead, then cover and refrigerate and rewarm over medium heat before serving.