Well, sure, whiterabbit, but it’s my own recipe, so it’s hardly scientific.
Lesse, it goes something like this:
In a saute pan put in some new potatoes (cubed), some garlic (minced), some yellow onion (sliced and diced) and a hunk o’ butter. A big hunk. Everything is better with butter. If you’re not sure, add more butter. Better safe than sorry. Cover it up and let it sit on medium/low heat until the potatoes start to get a little soft around the edges. Just to meld those flavours all together.
Boil some water in a dutch oven and drop in some bouillon. About an inch or two of water. Can always add more later. Sometimes I use a veggie base, sometimes chicken, sometimes beef. Actually, I usually use a combo of whatever I have left in the cupboard, but I like the chicken best, I think. I’ve also made this recipie with a fish base using shrimp instead of/in addition to sausage. Still good, but not the standard favourite.
Take a can of corn or about half a bag of frozen. Put it in the blender and whip the hell out of it. If you use frozen, put some water in there. You want goop. Add this to the water.
When this starts to boil again, dump in a box of wild rice. Good wild rice. The green stuff if you can find it. Send to Minnesota for it if you have to, 'cause it beats the black crap to heck and back. It’ll take a good long time for it to get soft, so don’t worry about it.
Add in the potato stuff, too. Then add another can/rest of the bag of corn. Don’t blend that corn, just dump it in.
Cut up some beef sausage. Again, good beef sausage. I cut it up in thick hunks. Gotta get your teeth into it, y’know?
Add in a bunch of good, fresh black pepper. If I’m using low-sodium bouillon and low-sodium corn (which I usually do) I sometimes add in some Mrs. Dash, but that’s up to you. I like black pepper and I think it gives this stuff a good kick, but again YMMV.
Cover the stuff up and go read for awhile. Go back and stir on occasion to make sure the rice isn’t sticking to the bottom. Good time to taste the broth, also, and see what needs tweaking.
About 45 minutes later you have comfort soup. It can be soupy but I usually like it thick like a chowder. Sometimes I dump in a can of cream of potato soup to give it some more depth.
It’s good stuff and makes me feel so much better. I’m still eating on my pot from when I started this thread.
And I don’t think it’s awful to ask at all, whiterabbit. I’m more than pleased to throw a bit of happiness and normalcy in these trying times. 
