Hearty Corn Chowder With Peas

• 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

1. Heat oil in a medium skillet over medium-high heat.
2. Add the sausage, onions and garlic, and cook, stirring until sausage is lightly brown and the onions are translucent, 5 to 8 minutes.
3. Combine sausage mixture, broth and potatoes in the slow cooker.
4. Cover and cook on High 3 to 4 hours or Low 5 to 6 hours until the potatoes are very tender.
5. Using the back of a spoon, coarsely mash the potatoes.
6. Stir in creamed corn and the frozen corn.
7. Cover and cook on High 1 hour.
8. Stir in peas and cook until peas are tender, about 10 minutes.
9. Stir in the hot sauce.

olive oil, italian sausage, onion, garlic, vegetable broth, russet potatoes, corn, frozen corn, frozen peas, hot sauce

Taken from www.food.com/recipe/hearty-corn-chowder-with-peas-217257 (may not work)