Wild Rice Corn Soup Recipes

WILD RICE-CORN SOUP

Steps:

• Melt butter in 4-quart Dutch oven over medium heat. Cook garlic, carrots and onions in butter about 5 minutes, stirring occasionally, until onions are tender.
• Stir in flour, salt, nutmeg and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
• Stir in remaining ingredients. Heat just until hot (do not boil).

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE

Steps:

• Bring 5 c 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 minutes).
• Meanwhile, blend 3.75 c corn and 1.5 c broth in processor until thick, almost smooth puree forms.
• Heat vegetable oil in heavy large Dutch oven, 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 c broth and bring soup to simmer.
• Reduce heat to low and simmer 15 minutes.
• Add cooked wild rice, corn puree (creamed corn) and remaining 2.5 c corn kernels to soup.
• Cook until wild rice is very tender and lavors blend, about 15 minutes or longer.
• Mix in half and half.
• Thin soup with more broth, if needed.
• Add salt and pepper to taste. Cover and refrigerate. Re-warm over medium-low heat.
• Garnish with cilantro.

SMOKY WILD RICE AND CORN SOUP

Steps:

• In a frying pan, melt butter and cook carrot, celery and onion, stirring occasionally, until carrot is lightly caramelized, 8-10 minutes.
• Meanwhile, in a soup pot, bring veggie broth to a boil with the bay leaves and simmer over medium heat.
• Add the rice.
• Cover and keep simmering until vegetables are ready.
• Add the cooked veggies, thyme and corn.
• Cover and simmer until vegetables are heated through.
• Stir in liquid smoke.
• Heat through. Discard bay leaves. Serve hot.

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE

Steps:

• 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 minutes.
• Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups 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 sauté 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 and parsley and serve.

WILD RICE SOUP

Steps:

• In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

WILD RICE AND CORN CHOWDER

Steps:

• Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well, and set aside.
• Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes.
• Cook the corn according to the package directions; drain. Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes. Ladle chowder into individual soup bowls.