Growing up, Sundays consisted of church, football, and my dad’s soups (in the fall/winter). I have always been a bit of a soup snob because my dad always spoiled us with the most delicious varieties of soups. Most notably, his sausage soup and chicken tortilla soup.
While this sausage soup doesn’t compare to his, it was still a tasty alternative. Next time I will have to snag his recipe!
But, this sausage soup that my husband and I came up with was filling and had a unique homemade taste, due to the fact that we were able to use frozen sweet corn straight from PA.
8 cups organic, low sodium chicken broth
1 cup wild rice
4 cups frozen sweet corn
1 – 1/2 lbs italian sausage
3 celery stalks, diced
4 carrots, diced
1 large white onion, diced
1/2 cup cream
1/2 cup plain greek yogurt
salt and pepper, to taste
chives, diced, for garnish
1. Cook the rice according to the directions on the bag.
2. Cook the sausage in a seperate pan.
3. In a high-powered blender, (we used our Ninja), blend together the frozen corn and 2 cups of chicken broth until you have pureed it completely.
3. In a large pot, combine the celery, carrots, onion, cooked rice, cooked sausage, corn puree, and remaining chicken broth.
4. Bring to a boil and then lower to a simmer for about 15 minutes.
5. Now, slowly add in the cream and the plain greek yogurt, be careful not to let the soup boil at this point.
6. Add in salt and pepper, to taste.
7. Serve and garnish with chives!