Best 3 Wild Rice Corn Soup Recipes

Indulge in a culinary journey with our hearty and flavorful wild rice corn soup, a symphony of textures and tastes that will warm your soul. This delectable soup features a medley of wholesome ingredients, including tender wild rice, sweet corn, and an array of aromatic vegetables. Simmered in a savory broth infused with herbs and spices, each spoonful promises a burst of comforting goodness. Accompanying this main course are three additional recipes that elevate the dining experience: a zesty roasted tomato salsa, a creamy avocado ranch dressing, and a refreshing cucumber salad. These accompaniments add layers of flavor and freshness, transforming the soup into a complete and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE

Corn and Wild Rice Soup with Smoked Sausage image

Categories Soup/Stew Food Processor Rice Sauté Kid-Friendly Lunch Sausage Corn Bon Appétit Small Plates

Yield Serves 12

Number Of Ingredients 9

Ingredients

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

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-CORN SOUP

Wild Rice-Corn Soup image

A meal in a bowl! Gather the gang on a chilly day to share this satisfying soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 12

Number Of Ingredients 15

Ingredients

1/4 cup butter or margarine
3 garlic cloves, finely chopped
2 medium carrots, coarsely shredded (1 cup)
2 medium onions, chopped (1 cup)
1/3 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
3 cups cooked wild rice
2 cups water
2 cans (10 1/2 ounces each) condensed chicken broth
1/2 cup chopped fresh parsley
2 cups half-and-half
1/4 cup dry sherry, if desired
2 cans (15 1/4 ounces each) whole kernel corn, drained

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).

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg

CORN & WILD RICE SOUP WITH SMOKED SAUSAGE

CORN & WILD RICE SOUP WITH SMOKED SAUSAGE image

Categories Soup/Stew Brunch Stew Dinner Lunch Sausage Corn

Yield 8

Number Of Ingredients 9

Ingredients

12 1/2 cups canned low-salt chicken broth
1 1/4 cup wild rice
6 1/4 cup frozen corn kernels - thawed
2 Tbsp. vegetable oil
10 oz. fully cooked smoked sausage cut into 1/2 inch cubes
3 carrots diced
2 medium onions chopped
1 1/2 cups half & half
chopped fresh chives or parsley

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 --about 1 hour. 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 saute until beginning to brown, about 5 minutes. Add carrots and onions. Stir for about 3 minutes. Add remaining 6 cups broth and bring soup to simmer. Reduce heat and simmer 15 minutes. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until rice is tender and flavors blend, about 15 minutes. Mix in half & half. Thin soup with more chicken broth if desired. Season with salt and pepper. Garnish with chives or parsley.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for organic or locally grown vegetables, and use a good quality broth.
Don't be afraid to experiment: There are many different ways to make wild rice corn soup. Feel free to add your own favorite vegetables, herbs, or spices. You can also adjust the amount of liquid to make a thicker or thinner soup.
Make a big batch: Wild rice corn soup is a great make-ahead meal. It will keep well in the refrigerator for up to 3 days, or in the freezer for up to 3 months. This makes it a great option for busy weeknights.

Conclusion:

Wild rice corn soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it is a great way to use up leftover vegetables. Whether you are a seasoned cook or a beginner, you are sure to enjoy this delicious soup. So next time you are looking for a comforting and satisfying meal, give wild rice corn soup a try.