Ingredients
- 3 large red potatoes, cubed
- 1 (32 ounce) container chicken broth
- 2 (16 ounce) cans sweet cream-style corn
- 1 (16 ounce) can whole-kernel corn, drained
- 1 cup half-and-half
- ½ cup salted butter, cut into small pieces
- 2 red bell peppers, chopped
- 1 large onion, chopped
- 1 tablespoon ground black pepper
- 1 pound bulk hot Italian sausage
- ½ cup all-purpose flour
Why You'll Want This Again
Tips For Best Results
- Adjust the spice level by adding more or less chili powder or hot sauce.
- For a richer flavor, sauté the onions and spices before adding to the slow cooker.
Directions
Tos the potatoes, chicken broth, both kinds of corn, half-and-half, butter, bell peppers, onion, and some black pepper into your slow cooker. Set it to Low so everything can simmer gently. While that’s going, heat a large skillet over medium-high heat. Add the sausage and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly—this usually takes about 5 to 7 minutes. Once cooked, use a slotted spoon to transfer the sausage to a bowl, letting as much fat drain off as possible. Sprinkle the sausage with flour and give it a good toss to coat evenly. Then, add the sausage into the slow cooker with the veggies and broth. Cover everything up and let it cook on Low for about 4 hours, stirring every now and then until the vegetables are tender and the flavors have melded together.
