6 Chicken Thighs (bone in.. skinless)
12 1/2cups Chicken Broth
1 1/4 cups wild rice
1 package frozen corn, defrosted
2 tbsp olive oil
3 carrots, peeled and diced
2 medium onion, chopped
1 1/2 cups milk (I used whole milk) or half and half
Chopped fresh chives (for garnish)
Bake chicken thighs (sprinkled with salt and pepper) in oven at 375 until done. Let cool a little bit then cut meat off into pieces and set aside. Bring 5 cups of broth to simmer in medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender (try a piece to see if it is done), stirring occasionally, about 40 minutes.
Meanwhile, blend 2 cups of corn with 1 1/2 cups of chicken broth either using an immersion blender or blender, until thick. Heat olive oil in large heavy dutch oven over medium-high heat. Add carrots, onions, 1 tsp salt and 1/2 tsp pepper and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to a simmer. Reduce heat to low and simmer. Add cooked wild rice, chopped up chicken, corn puree and remaining bag of corn. Cook another 15 minutes or so to blend flavors. Mix in milk or half and half. Adjust seasonings with salt and pepper if needed. Garnish each bowl with chives before serving.