Corn and Wild Rice Soup with Kielbasa

Every fall, when the weather starts to turn cold, the leaves begin to display their autumn colors, and the days shorten, my husband will nonchalantly ask, “What is that soup you make with the corn and kielbasa?” That is typically his code for “Is it time for the soup yet?!” This year, our daughter Logan also chimed in on her own version of the request now that she is out on her own in the form of “Do you think you could give me the recipe for that soup?”

I only make it in the fall, and usually only once, maybe twice a year. Not because it is laborious or difficult, it just adds to its charm and deliciousness when my family knows it is a seasonal commodity. The main ingredients: kielbasa, corn, and rice, combine the bounty of the harvest season with our own ethnic roots of western Pennsylvania that to me, are like tasting our wonderful memories in a steaming bowl.

The recipe was actually inspired by one I clipped out of a Bon Appetit magazine in November 1995. In 1995,  I would have just married Mike that  past January; by November I would have been about two months pregnant with Logan (maybe that’s why she wants the recipe); I would have been teaching middle school writing in Cumberland Schools; and we would have been living in a house we rented on 200-acres located on Stoneypoint Road in Cumberland County, Virginia. Great times, great memories, and great food – what could be better?!

So – with the time change officially here, a nice chill to the weekend, and leaves finally making their color debut – the soup will also make its annual appearance! Welcome to the taste of fall in all its glory!

Corn and Wild Rice Soup with Kielbasa

(serves at least 12)

Ingredients:

• 14 cups chicken broth
• 8 oz. long grain and wild rice
• 7 cups corn (we prefer frozen for this)
• 3-4 tablespoons olive oil
• 24 ounces kielbasa, sliced
• 3 carrots, peeled and chopped
• 2 1/2 onions, chopped
• 1 1/2 cups heavy whipping cream

1. Place 5-cups of the broth in a pan and bring to a boil. Add the rice and simmer until the rice is fully cooked. I use Rice-a-Roni long grain and wild rice without the flavor packets.
2. Place about 3 cups of the corn in a blender with about 2 cups of the broth
   

   Notice my Mom’s measuring cups to the right – couldn’t cook without her!

   and blend until pureed.

3. In a large pot, heat the oil over medium high heat. Add the kielbasa and saute until it begins to brown to your liking, about 7 minutes (we like ours with a bit of color to it). Add the carrots and onions and continue to cook until slightly tender and the onions are at least transparent.
4. Add remaining 6 cups of broth. Bring soup to a boil before reducing heat and simmering for 15 minutes.
5. Add the cooked rice, corn puree, and remaining corn to the soup. Cook at least another 15 minutes.
6. About five minutes before serving, add the heavy cream and stir.
7. Season with salt and pepper.

This will be a great end to a busy Saturday of Shopping with a Cause (my next post). Serve it with a green salad and a loaf of crusty bread — pure autumn bliss!

If you give it a try, please leave a comment and a picture if possible,  in the comment section below.

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