You are here: Home » Recipes » Corn and Wild Rice Soup Corn and Wild Rice Soup Recipe by Relish ContributorKitchen Tested Yield 8 servings This hearty yet low-fat soup is full of great taste and textures, making it a meal to remember. PrintEmail Ingredients 1 (6-ounce) package long grain and wild rice mix2 pounds frozen corn, thawed2 (14 1/2-ounce) cans fat-free chicken broth, divided3 tablespoons all-purpose flour1 onion, chopped1/2 cup finely diced carrots1 1/2 cups skim milk Salt and pepper to taste Instructions Prepare wild rice according to the package directions, omitting any oil and salt; set aside. Meanwhile, combine the corn, 1 can chicken broth and flour in a food processor until the mixture is pureed or the corn is thickened and creamy; set aside. In a large pot coated with nonstick cooking spray, saute the onion and carrots cooking until the vegetables are tender, about 5 minutes. Add the corn mixture, wild rice, and the remaining can of chicken broth. Cook for 10 minutes or until very well heated. Add the milk and continue cooking until hot. Season to taste.