Corn and Wild Rice Soup With Smoked Sausage

My sister prepared this dish for me during one of my visits. This recipe is from the Bon Appetit, Nov issue. Sorry, cook times are estimates...didn't time it the one time I made it.

• Ready In: 1 hr 50 mins
• Serves: 12

Ingredients

• 12 1⁄2 cups reduced-sodium chicken broth
• 1 1⁄4 cups wild rice (7-1/2 oz)
• 6 1⁄4 cups frozen corn kernels, thawed (2-1/2 lbs)
• 2  tablespoons  vegetable oil
• 10  ounces  fully cooked smoked kielbasa, cut into 1/2 inch cubes
• 3  carrots, peeled and diced
• 2  medium onions, chopped
• 1 1⁄2 cups half-and-half
•  fresh chives or  parsley

Directions

1. Bring 5 c broth to simmer in heavy medium saucepan over medium heat.
2. Add wild rice and simmer until all liquid evaporates and rice is almost tender stirring occasionally (about 40 minutes).
3. Meanwhile, blend 3.75 c corn and 1.5 c broth in processor until thick, almost smooth puree forms.
4. Heat vegetable oil in heavy large Dutch oven, medium-high heat.
5. Add sausage and saute until beginning to brown, about 5 minutes.
6. Add carrots and onions and stir 3 minutes.
7. Add remaining 6 c broth and bring soup to simmer.
8. Reduce heat to low and simmer 15 minutes.
9. Add cooked wild rice, corn puree (creamed corn) and remaining 2.5 c corn kernels to soup.
10. Cook until wild rice is very tender and lavors blend, about 15 minutes or longer.
11. Mix in half and half.
12. Thin soup with more broth, if needed.
13. Add salt and pepper to taste. Cover and refrigerate. Re-warm over medium-low heat.
14. Garnish with cilantro.