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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

Nutrition Info

363.9 calories carbohydrate: 43.5 g cholesterol: 50 mg fat: 17.8 g fiber: 4.1 g protein: 11.2 g saturatedFat: 8.8 g servingSize: - sodium: 991.9 mg sugar: 6.2 g transFat: : - unsaturatedFat: : -

Combine potatoes, chicken broth, cream-style corn, whole-kernel corn, half-and-half, butter, bell peppers, onion, and black pepper in a slow cooker set to Low.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon into small pieces, until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove cooked sausage to a bowl, draining as much fat as possible. Sprinkle sausage with flour and toss to coat. Add sausage to the slow cooker.
Cover and cook on Low, stirring regularly, until vegetables are tender, about 4 hours.

12 servings

Slow cooker corn chowder with a kick! Seriously, this corn chowder will clear your nostrils! It's very easy, and so, so delicious!