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Heat oil in large skillet over medium high heat.
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Add onion and pepper to pan and saute for about 4 minutes.
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Add garlic, salt and Italian seasoning, stir and sauté for another 1-2 minutes.
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Whisk in flour and cook for 1 minute stirring constantly.
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Whisk in buttermilk, cream, half and half and 2 cups chicken broth, bring to a boil.
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Remove from heat and pour into slow cooker.
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Add corn, potatoes, to slow cooker.
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Stir to combine and cook on low for 6 hours until potatoes are soft.
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Season with salt and pepper.
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Serve with cooked bacon and chopped green onions.