Corn Chowder From Iowa

• 1 lb pork sausage
• 2 scallions, chopped
• 4 cups cubed potatoes (peeled or not, you choose)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon marjoram
• 1 teaspoon italian seasoning
• 2 cups water
• 1 (12 ounce) can evaporated milk
• 1 (17 ounce) can creamed corn
• 1 (17 ounce) can whole corn, drained (or equivalent frozen or fresh)
• 1/4 lb Velveeta cheese, cubed

1. Brown sausage & onion. Drain grease.
2. Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
3. Add corn, cheese, and milk. Heat through. Serves 6.
4. TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.

pork sausage, scallions, potatoes, salt, pepper, marjoram, italian seasoning, water, milk, corn, corn, velveeta cheese

Taken from www.food.com/recipe/corn-chowder-from-iowa-397854 (may not work)