Corn And Wild Rice Soup With Smoked Sausage

• 12 1/2 cups (or more) canned low-salt chicken roth
• 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 parsley for garnish.

1. Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaportes and rice is almost tneder, stirring occasionally, about 40 minutes.
2. 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 saute until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 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.
3. Add cooked wild rice, corn puree and reminaing 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Midx 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.
4. Ladle soup into bowls. Garnish with chives or parsley and serve.

chicken roth, wild rice, corn, vegetable oil, sausage, carrots, onions, fresh chives

Taken from www.epicurious.com/recipes/member/views/corn-and-wild-rice-soup-with-smoked-sausage-50009352 (may not work)