Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Add in the potatoes, carrots, celery, garlic, basil, parsley and cream cheese.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
5. Stir in the corn. Stir some of the hot soup into the milk to temper it and then stir the milk into the pot. 
6. Stir the cornstarch together with 3 Tbsp cold water. Turn Instant Pot to sauté setting. Stir the slurry into the pot. Gently stir until soup is thickened. Turn off Instant Pot.
7. Taste test and add salt and pepper, if needed. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Transfer to the slow cooker.
2. Stir in the broth, potatoes, carrots, celery, garlic, basil and parsley.
3. Cover and cook on low for 3-4 hours.
4. Add in the cream cheese and corn.
5. Stir some of the hot soup into the milk to temper it and then stir the milk into the slow cooker. 
6. Stir the cornstarch together with 3 Tbsp cold water. Stir the slurry into the slow cooker. Cover and cook on high for 30 more minutes.
7. Taste test and add salt and pepper, if needed. Ladle into bowls and serve.