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Corn and Wild Rice Soup with Smoked Sausage

March 28, 2013

Rather than being thickened with flour, this creamy soup from the Bon Appetit Cookbook contains a whole bunch (almost 4 cups!) of corn kernels pureed with chicken broth to obtain its chowder-like texture. This recipe first drew my attention because it looked like it would make a lot, and having leftovers is great for weeks when I don’t feel like cooking almost every night. I was right – I almost needed to switch the soup out into my largest pot! It just barely fit in my 7-quart pot, so I’d recommend using at least an 8-quart pot to keep spills or splashes to a minimum.

I used the entire 14-ounce piece of kielbasa that I bought rather than the 10 ounces that the recipe called for, since I wasn’t sure what else I was going to use a small 4-ounce piece for later. And since I love kielbasa, I didn’t mind the extra in the slightest. :) This soup does take a bit of time and attention, so this definitely isn’t a weeknight recipe. But make it on a Saturday or Sunday afternoon and you’ll have plenty of leftovers for future weeknights!

Corn and wild rice soup

The soup can be made up to 2 days ahead (but I personally thought it was fine even 5 days later). Cool slightly, then cover and refrigerate. Bring to simmer over medium-low heat before serving.

Serves 12 as a first course or 6 as a main course

Ingredients

  • 12½  cups (or more) low-sodium chicken broth, divided
  • 1¼  cups wild rice (about 7¼ ounces)
  • 6¼  cups frozen corn kernels (about 2½ pounds), thawed, divided
  • 2  tablespoons vegetable oil
  • 10  ounces fully cooked smoked sausage (such as kielbasa), cut into ½-inch cubes
  • 3  carrots, peeled and diced
  • 2  medium onions, chopped
  • 1½  cups half-and-half
  • Chopped fresh chives or parsley

Directions

  1. Bring 5 cups broth to simmer in a heavy medium saucepan over medium heat. Add wild rice and simmer uncovered until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
  2. Meanwhile, blend 3¾ cups corn and 1½ cups broth in food processor until thick, almost smooth puree forms. Heat oil in a heavy large pot over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions; sauté 3 minutes. Add 6 cups broth and bring soup to simmer. Reduce heat to low and simmer 15 minutes.
  3. Add cooked wild rice, corn puree, and remaining 2½ cups corn kernels to soup. Cook until rice is very tender and flavors blend, about 15 minutes longer. Mix in half-and-half. Thin soup with more broth, if desired. Season soup to taste with salt and pepper.
  4. Ladle soup into bowls. Garnish with chives or parsley and serve.

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