2 (15 1/4 oz.) cans corn, whole kernel
1/2 lb. pork sausage links, sliced
2 lg. celery stalks, chopped
1 lg. onion, chopped
1 red pepper, chopped
1 lb. new red potatoes, chopped
2 (14 oz.) cans chicken broth
1 lb. broccoli, cut into 1" pieces
2 (10 3/4 oz.) cans condensed cream of broccoli soup
1 c. half and half

Drain corn, reserve liquid. In Dutch oven, over medium-high heat, brown sausage; with slotted spoon remove to paper towel. Pour off all but 2 tablespoons drippings. In hot drippings, saute celery, onion and pepper 3 minutes. Add reserved corn liquid, potatoes and broth. Bring to boiling, simmer covered 5 minutes. Add broccoli, simmer 5 minutes or until cooked.

In bowl, blend undiluted cream of broccoli soup with half and half; whisk into soup. Simmer 5 minutes (Do not boil). 10 servings.