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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Corn, Rice and Smoked Sausage Soup Recipe

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This recipe for Corn, Rice and Smoked Sausage Soup is from Christy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (6 0z) package long-grain and wild rice mix
2 1/3 cups chicken broth
6 1/4 cups frozen corn kernels, thawed
71/2 cups chicken broth, divided
10 oz fully cooked smoked sausage, cut into 1/2 inch cubes
2 tablespoons vegetable oil
3 carrots, diced
2 medium onions, chopped
1 1/2 cups half and half
salt and pepper to taste
Directions:
Directions:
Cook rice and 2 1/3 cups broth in a saucepan over medium heat 20 to 25 minutes or until done.

Process 3 3/4 cups corn and 1 1/2 cups broth in a food processor or blender until smooth.

Saute sausage in hot oil in a large Dutch oven over medium heat 5 minutes, add carrot and onion and cook 3 minutes.

Add remaining 6 cups broth to sausage mixture and bring to a boil. Reduce heat and simmer 15 minutes.

Add cooked rice, corn puree, and remaining 2 1/2 cups corn to soup. Cook 15 minutes

Stir in half and half into soup adding additional broth if a thinner soup is desired. Season with salt and pepper.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Worth the trouble on a cold night!

 

 

 

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