Lazy Sundays...they're the best.
For my regular readers, you may have noticed that there was no Souper Sunday post last week. Instead of making a soup post, last Sunday I was coming back from a whirlwind, fun-filled, action-packed weekend in Las Vegas with The Hubby and four other friends. I was....tired, to say the least. :) But, it's Souper Sunday again today, and this time up I wanted to make a non-pureed soup after The Hubby's comment of, "baby food again?" three weeks ago. Side note - he ate almost the entire batch of soup that time, so baby food can't be that bad in his mind. I chose this corn-based soup with wild rice and chunks of smoked sausage. The corn is used in two ways - half of it is in whole kernels, and the other half is pureed, so the soup has a great creaminess to it. I also used a spicy sausage, which gave the soup a nice nose-running kick. This is the perfect hearty soup for these early days of spring, when it's still a little chilly where I live.
I highly recommend this one...I hope you like it too!
Corn and Wild Rice Soup with Smoked Sausage
- 12 1/2 cups low-sodium chicken broth
- 1 1/4 cups wild rice
- 6 1/4 cups frozen corn kernels, 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 and/or parsley, or garnish (optional)
Bring 5 cups broth to a simmer in a medium saucepan over medium heat. Add the wild rice, and simmer for about 40 minutes, or until all of the liquid has been absorbed and the rice is almost tender, stirring occasionally.
Add the cooked wild rice, the corn puree, and the remaining 2 1/2 cups corn kernels to the soup. Cook until the wild rice is very tender, about 15 minutes. Stir in the half-and-half. If you prefer a thinner soup, add more chicken broth. Season soup with salt and pepper, to taste. Garnish with chives and parsley, if using. Enjoy!
Recipe Source: Bon Appetit - November 1995