Corn and Wild Rice Soup with Smoked Sausage
Warm, hearty, and brimming with bold flavors, Corn and Wild Rice Soup with Smoked Sausage is the ultimate comfort food for chilly days. This rich and creamy soup combines tender wild rice with sweet bursts of corn, smoky rounds of sausage, and a medley of aromatic vegetables like onion, celery, and carrots. Infused with fresh thyme, garlic, and a splash of heavy cream, every spoonful delivers a satisfying balance of earthy, savory, and sweet notes. The smoked sausage adds an irresistible depth of flavor, while the wild rice gives the dish a wholesome, nutty texture. Ready in just an hour and perfect for feeding a crowd, this one-pot recipe is ideal for cozy family dinners or make-ahead meal prep. Serve it piping hot, garnished with fresh parsley, and pair it with crusty bread for a truly soul-soothing experience.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 12 ounces smoked sausage
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 3 large garlic cloves
- 6 cups chicken broth
- 1 cup wild rice
- 2 cups frozen corn kernels
- 1 teaspoon fresh thyme
- 1 whole bay leaf
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Heat a large pot over medium heat and add the unsalted butter and olive oil.
Slice the smoked sausage into thin rounds, then add it to the pot. Cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage with a slotted spoon and set aside.
Finely chop the yellow onion, carrots, and celery. Mince the garlic cloves. Add the onion, carrots, celery, and garlic to the pot and sauté for 5-6 minutes until softened.
Pour in the chicken broth and bring to a simmer. Stir in the wild rice, thyme, and the bay leaf. Reduce the heat to low, cover the pot, and cook for 30-35 minutes or until the rice is tender.
Add the frozen corn kernels and the cooked sausage back to the pot. Stir well and simmer for 5 minutes to heat the corn through.
Stir in the heavy cream. Season the soup with salt and black pepper. Let it simmer for another 2-3 minutes to allow the flavors to meld.
Remove the bay leaf and discard it. Ladle the soup into bowls and garnish with chopped parsley.
Serve hot with crusty bread or a side salad, if desired.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.5 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
