Monday, October 24, 2011


12 3/4 cups chicken broth
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn (about 2 1/2 pounds), thawed
2 Tablespoons olive oil
1 lb chicken breasts, cubed (uncooked)
3 carrots, peeled and diced
2 medium onions, chopped
1 1/2 cups half and half

Bring 5 cups broth to simmer in a heavy medium saucepan over medium heat. Add wild rice and simmer until the broth 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 a thick, almost smooth puree forms.

Heat vegetable oil in a heavy large Dutch oven over medium-high heat. Add chicken and saute until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups broth and bring soup to a simmer. Reduce heat to low and simmer soup for 15 more minutes.

Add cooked wild rice, corn puree, and remaining 2 1/2 cups corn kernels to soup. Cook another 30 minutes, until rice is very tender. Stir in half and half. Thin soup with broth, if necessary. Season soup to taste with salt and pepper.

Serve in bowls and with hot sourdough bread and a side salad of baby mixed greens. Pumpkin pie makes a great dessert!

Variation: For an extra zing, substitute smoked sausage, andouille sausage, or Kielbasa for the chicken. Saute in the oil before adding the vegetables.

Yes, I know it's another soup recipe. But this one is worth making. Not only is it delicious and filling, it can be made ahead and the extras can be frozen for a dark winter night's supper.

Other soups in the Recipe Journal collection include: Fall Vegetable Soup and Chicken Noodle Soup.


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