Corn and Wild Rice Soup with Sausage

12 1/2 cups (or more) vegetable or 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 cooked sausage, cut into 1/2-inch cubes
3 carrots, peeled and diced
2 medium onions, chopped
1 1/2 cups half and half
Chopped fresh chives or parsley

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.  Alternately, cook rice in a pressure cooker with 3-4 cups broth for about 23 minutes under pressure.

Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups 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 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 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.

Serves 12.

From Epicurious/ Bon Appétit