Corn and Wild Rice Soup with Smoked Sausage

This soup is now known as "Carrie's Soup". My father found it in Bon Appetit years ago and it quickly became a family favorite. My parents served it to my future husband and then again for the future in-laws 2 nights before we were married. Since then I have made it for many church dinners and holidays.

Bon Appetit Nov. 95

12 Servings

12 1/2 c. (or more) canned low-salt chicken broth
1 1/4 c. wild rice (about 7 1/2 oz)
6 1/4 c. frozen corn kernels (about 2 1/2 lbs) thawed
2 tbsp vegetable oil
10 oz fully cooked smoked sausage (such as kielbasa) cut into 1/2 inch cubes
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 c. half and half
chopped fresh chives or parsley

Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 mins.
Meanwhile, blend 3 3/4 c corn and 1 1/2 c 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 mins. Add remaining 6 c. chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 mins.
Add cooked wild rice, corn puree and remaining 2 1/2 c corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 mins 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 parsley and serve.