Hearty Corn Chowder With Peas - cooking recipe

Ingredients

2 teaspoons olive oil
2 ounces Italian sausage, cut into small chunks
1 large onion, chopped
4 garlic cloves, minced
14 ounces low sodium vegetable broth
2 russet potatoes, peeled and cut into 1/2 inch cubes
15 ounces creamed corn
1 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon mild hot sauce

Preparation

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.
Combine sausage mixture, broth and potatoes in the slow cooker.
Cover and cook on High 3 to 4 hours or Low 5 to 6 hours until the potatoes are very tender.
Using the back of a 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.