Instructions: Place 5 cups broth into a heavy medium saucepan over medium-high heat. When it just begins to simmer, add wild rice. Reduce heat to medium-low, cover and cook until all liquid is absorbed, 20 to 30 minutes. Remove from heat. You should have 3 3/4 cups cooked rice.

Heat oil in a large, deep-sided pot over medium-high heat. When hot, add the sausage and saute, stirring until golden, 4 to 5 minutes. Add onions and carrots and cook, stirring for 3 to 4 minutes more. Add 6 cups broth and bring to a simmer over high heat. Reduce heat to low and simmer for 15 minutes.

Meanwhile, prepare the corn broth. Set aside 2 1/2 cups corn kernels. Puree remaining corn and remaining 1 1/2 cups broth in a food processor fitted with a metal blade. Process well to produce a thick, opaque broth.

Add cooked wild rice, corn broth and reserved corn kernels to pot and stir well. Cook for 10 to 15 minutes more. Season with salt and pepper. Stir in half-and-half. If soup is too thick, add additional half-and-half. Taste and add more salt and pepper if needed.

Ladle into bowls and garnish with chives or parsley, if desired.

This recipe yields 6 (2-cup) servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.