Ingredients for Corn And Wild Rice Soup With Smoked Sausage
- Reduced Sodium Chicken Broth
- 1 cup wild rice
- Frozen Corn Kernels
- 2 tablespoons vegetable oil
- Smoked Kielbasa
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 cup half-and-half or heavy cream
- Fresh Chives
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How to Make Corn And Wild Rice Soup With Smoked Sausage
- Bring 5 cups of chicken or vegetable broth to a simmer in a heavy medium saucepan over medium heat.
- Add 1 cup of wild rice and simmer until all liquid is absorbed and the rice is almost tender, stirring occasionally (about 25-30 minutes).
- Meanwhile, in a blender or food processor, combine 1 cup of corn kernels and 1.5 cups of broth until you have a thick, smooth puree.
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
- Add 1 pound of smoked sausage, sliced, and sauté until lightly browned, about 5 minutes.
- Add 1 medium onion, chopped, and 1 medium carrot, chopped, and cook for another 3 minutes, stirring occasionally.
- Pour in the remaining 6 cups of broth and bring to a simmer.
- Reduce heat to low, and simmer for 15 minutes.
- Stir in the cooked wild rice, corn puree, and 2.5 cups of corn kernels.
- Continue to simmer until the wild rice is very tender and the flavors have melded, about 15-20 minutes more.
- Stir in 1 cup of half-and-half or heavy cream.
- If the soup is too thick, thin it with additional broth as needed.
- Season generously with salt and pepper to taste.
- Cover and refrigerate for at least 2 hours or overnight (optional).
- Reheat gently over medium-low heat before serving.
- Garnish with fresh cilantro before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
9g
Fat
22g
Carbs
13g
