Try this Corn and Wild Rice Soup with Smoked Sausage recipe, or contribute your own.

Source: Bon Appetit Novermber 1995

Still searching for what to cook ?

Name: Corn and Wild Rice Soup with Smoked Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 15 c chicken stock; 1 1/4 c wild rice about 7 oz; 6 1/4 C frozen corn kernels thawed, about 2 1/2 lbs; 2 T olive oil; 10 oz smoked sausage cut into 1" cubes; 3 carrots peeled, diced; 2 medium onions peeled, diced; 1 1/2 c whole whipping cream; Fresh chives or parsley chopped

Find the most delicious recipes here

INGREDIENTS

15 c chicken stock
1 1/4 c wild rice ; about 7 oz
6 1/4 C frozen corn kernels ; thawed, about 2 1/2 lbs
2 T olive oil
10 oz smoked sausage ; cut into 1" cubes
3 carrots ; peeled, diced
2 medium onions ; peeled, diced
1 1/2 c whole whipping cream
Fresh chives or parsley ; chopped

INSTRUCTIONS

Bring 5 cups broth to simmer in 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 4 cups corn and 4 cups chicken broth in Vitamix until thick, almost smooth puree forms.

Heat olive 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 remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.

Add cooked wild rice, corn puree 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 or parsley and serve .

NOTES

Alert editor

Corn and Wild Rice Soup with Smoked Sausage

15 c chicken stock
1 1/4 c wild rice about 7 oz
6 1/4 C frozen corn kernels thawed, about 2 1/2 lbs
2 T olive oil
10 oz smoked sausage cut into 1" cubes
3 carrots peeled, diced
2 medium onions peeled, diced
1 1/2 c whole whipping cream
 Fresh chives or parsley chopped

Bring 5 cups broth to simmer in 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 4 cups corn and 4 cups chicken broth in Vitamix until thick, almost smooth puree forms.

Heat olive 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 remaining 6 cups chicken broth and bring soup to simmer.  Reduce heat to low and simmer soup 15 minutes.

Add cooked wild rice, corn puree 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 or parsley and serve	.

Add Photo

kpalmermn

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (754g)
Recipe Makes: 12 Servings

Calories: 468
Calories from Fat: 153 (33%)

Amt Per Serving		% DV

	Total Fat 17g	23 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 2.8g
Cholesterol 32.4mg		10 %
Sodium 1068.4mg		37 %
Potassium 1070.2mg		28 %
Total Carbohydrate 56.5g		17 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 52.9g
Protein 23.9g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 468

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!