Corn and Roasted Red Pepper Soup with Andouille Sausage

So, I basically stole this from another blog, but I will give the recipe as well (with my minor changes), and link to the original site (which links to the site that was the very original).

1 cup brown rice (I used white, worked fine)
4 cups chicken broth (can use vegetable for vegan/vegetarian [see very original])
6 cups water
1 tsp salt
1/4 teaspoon black pepper (fresh ground if possible)
3 ears of corn (I used one 15oz can, fresh is best)
2 large red bell peppers
2 minced garlic cloves
1 TBS of olive oil (canola oil works fine too, just for sauteing)
8oz andouille sausage (can use kielbasa, or go without if you're vegan/veg)

-Get a large stock pot, and put rice, water, and broth, bring to a boil. Original says to simmer for an hour, or until soft. It's important to point out the rice is more of a thickener, or an almost mushy/starchy base, not like an individual "chunk" ingredient.
-While rice is cooking, roast red peppers.* Remove skin and place in reclosable plastic bag for 15 minutes. Remove skins and seeds, and slice into 1'' thin strips.
-Heat the oil in a pan, and saute garlic (1 min), add corn (3-5 minutes). Remove from heat and add in prepared red peppers.
-When the rice is fully cooked, add the mixture from the pan into your pot.
-If using sausage, slice into 1/4'' slices and saute for a minute or two, then add to the pot as well. Add salt and pepper as well. **
-Simmer for 30 minutes, or until it thickens significantly.

* This was strange, so look it up before you do it. Use fresh peppers, and what I did was wrap them in olive oil, a bit of sea salt, and foil, and broiled them. I didn't broil them enough, and it was very tough at times to remove the skin. Make sure to follow roasting instructions closely, since I nearly burned down my apartment.
**The andouille sausage was strong-flavored and spicy. I think next time I will use less or cut smaller, since the spice and flavor takes away to the sweet/savory notes of the broth/veggies.

Like I said, I used this recipe from another site, but I wanted to add my notes about it and hopefully yours turns out even better :)

Recipe (where I got it)

-Tim