- 10 1/2 cups (or more) canned low-salt chicken broth
- 1 1/4 cups wild rice
- 6 1/4 cups frozen corn kernels, thawed
- 2 tablespoons vegetable oil
- 16 ounces mild Italian sausage, grilled, cut into 1/2-inch cubes
- 3 carrots, peeled, diced
- 2 medium onions, chopped
- 2 teaspoons Savory Market™ DeLuxe Chicken Base
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 2 cups water
- 1 1/2 cups half-and-half
- Chopped fresh chives or parsley
- Bring 5 cups broth to simmer in a saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes. Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in large stockpot over medium-high heat. Add sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth, seasonings, Savory Market DeLuxe Chicken Base and bring soup to simmer. 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. Mix in half and half when the vegetables are cooked. Thin the chowder with more chicken broth, if desired. Season soup to taste with salt and pepper.