HEARTY CORN CHOWDER WITH PEAS

By elco

Ingredients

• 2 Tsp olive oil
• 2 oz Italian sausage, hot or mild, cut into small chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (14 oz) vegetable broth
• 2 russet potatoes, peeled and cut in cubes
• 1 can (15 oz) cream corn
• 1 cup frozen corn, thawed
• 1 cup frozen peas, thawed
• 1 tsp mild hot sauce

Preparation

Step 1

1. Heat oil in a medium skillet over medium – high heat. Add the sausage, onions and garlic, and cook, stirring until sausage is lightly brown and the onions are translucent, 5 to 8 minutes.

2. Combine sausage mixture, broth and potatoes in the slow cooker. Cover and cook on high 3 to 4 hours or on Low 5 to 6 hours until the potatoes are very tender. Using the back of a slotted spoon, coarsely mash the potatoes. Stir in creamed corn and the frozen corn. Cover and cook on high 1 hour. Stir in peas and cook until peas are tender, about 10 minutes. Stir in the hot sauce.