Instructions
In a heavy saucepan over medium high heat, bring 5 cups of the broth to a boil. Add the rice, partially cover the pan and simmer it gently,
stirring occasionally until all the liquid is absorbed and the rice is almost tender, about 40 minutes. Blend 4 cups of the corn and 1 1/2 cups of the broth in a food processor or blender until a thick,
nearly smooth puree forms. Set aside.
In a large pot, heat the oil over medium high heat. Add the sausage and saute it until it starts to brown, about 5 minutes. Add the carrots and oninos and
cook for about 3 minutes. Add the remaining broth and bring the soup to a boil. Reduce heat to low and simmer for 15 minutes. Add teh cooked rice, corn puree, and remaining 2 cups of corn to the soup.
Cook until the rice is tender and the flavors blend together, about 15 minutes. Stir in the half and half. thin the soup with water if too thick for your tastes.
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