In a large stockpot over medium heat, bring the broth to a simmer. Add the wild rice and simmer until the rice is almost tender and most of the water has evaporated, about 40 minutes.

Meanwhile, in a food processor or blender, blend 3 2/4 cups corn and 1 1/2 cups broth until thick and smooth. Set aside.

In a dutch oven, heat the oil over medium heat. Add the chicken and saute for 5 minutes. Add the carrots and onions and stir for another 5 minutes. Stir in the remaining 6 cups broth and bring the soup to a simmer.

Reduce heat to low and simmer for 15 minutes. Stir in the wild rice, corn puree, and remaining corn kernels. Cook for at least 15-20 minutes, at a simmer, to finish cooking the wild rice. Stir in the half and half. If you need to thin the soup, do so with more broth. Add salt and pepper to taste. Serve immediately with fresh parsley as a garnish.