Corn and Wild Rice Soup with Smoked Sausage

1. Bring 3 cups chicken broth to a simmer in a medium saucepan.
2. Add the wild rice and reduce heat to medium low, and allow to simmer for about 40 minutes almost fully covered, stirring occasionally until the rice is tender and most liquid is absorbed.
3. While the rice is cooking, in a blender or food processor to blend 2 cups of corn with 1 cup chicken broth until thick and almost smooth, set aside.
4. Heat up 1 tbsp oil in a large Dutch oven over medium high heat.
5. Add sausage and brown for 5 minutes.
6. Add onions and carrots and cook for about 5 minutes until softened.
7. Add 4 cups chicken broth to the pot and bring to a simmer for about 15 minutes.
8. Stir in cooked wild rice, the corn puree, and 2 cups of frozen corn kernels.
9. Allow to simmer for 15 minutes on low until thickened and creamy.
10. Take off heat and add 1 cup half and half. If it’s too thick, add 1/2 cup broth. If it’s too thin, simmer uncovered 5-10 minutes.
11. Season with salt and pepper and enjoy!!