Simple Way to Make Any-night-of-the-week Sausage-Broccoli Chowder

Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Sausage-Broccoli Chowder. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sausage-Broccoli Chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sausage-Broccoli Chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can have Sausage-Broccoli Chowder using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Sausage-Broccoli Chowder:

1. 2 can (15 1/4oz) corn
2. 1/2 lb pork sausage links, sliced
3. 2 large celery stalks, chopped
4. 1 large onion, diced
5. 1 red or yellow bell pepper, chopped
6. 2 can (14oz) chicken broth
7. 1 lb broccoli, cut into 1in. pieces
8. 2 can (10 3/4oz) cream of broccoli soup
9. 1 cup half & half

Instructions to make to make Sausage-Broccoli Chowder

1. Drain corn & reserve liquid. Brown sausages; with slotted spoon, drain off all but 2T. fat. Into hot fat, saute' celery, onion & pepper for 3min.
2. Add corn liquid, potato, & broth. Bring to boil & simmer covered for 5min. Add broccoli; simmer 5min. more or until tender.
3. In medium bowl, blend undiluted broccoli soups with half & half; whisk into hot soup mixture.
4. Simmer another 5min. **DO NOT BOIL

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So that's going to wrap it up for this special food Recipe of Homemade Sausage-Broccoli Chowder. Thanks so much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!