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Corn and Wild Rice Soup with
Smoked Sausage

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“Of all the items on the menu, soup is that which exacts
the most delicate perfection and the strictest attention.”
~ Auguste Escoffier

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Corn and Wild Rice Soup with
Smoked Sausage
Bon Appetit November 1995

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12 1/2 cups (or more) 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 pieces
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 cups half-and-half
Chopped fresh chives and/or parsley

Bring 5 cups broth to simmer in heavy large 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 purée 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 purée 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/or parsley and serve. 12 servings.

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