Ingredients
2 medium onions, finely chopped1 each medium green and sweet red peppers, chopped2 celery ribs, chopped1 tablespoon olive oil4 garlic cloves, minced1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices2 medium potatoes, diced1 can (14-3/4 ounces) cream-style corn1 can (14-1/2 ounces) chicken broth1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2 medium carrots, sliced1 cup whole kernel corn1 cup sliced fresh mushrooms1 tablespoon Worcestershire sauce1 tablespoon Dijon mustard1 tablespoon dried basil1 tablespoon dried parsley flakes1/2 teaspoon pepper2 cups shredded sharp cheddar cheese1 can (12 ounces) evaporated milk
Preparation
In a large skillet, saute the onions, peppers and celery in oil until tender. Add garlic; cook 1 minute longer.
Transfer to a 5-qt. slow cooker. Stir in the sausage, potatoes, cream-style corn, broth, soup, carrots, corn, mushrooms, Worcestershire sauce, Dijon mustard and seasonings.Cover and cook on low for 6-8 hours or until vegetables are tender.
Stir in cheese and milk. Cook on low 30 minutes longer or until cheese is melted. Stir until blended.
