Corn Sausage Chowder(Soup)

• 1 lb. bulk pork sausage
• 1 c. coarsely chopped onion
• 4 c. (1/2-inch cubes) peeled potatoes
• 1 tsp. salt
• 1/2 tsp. dried marjoram, crushed
• 1/8 tsp. freshly ground pepper
• 2 c. water
• 1 (17 oz.) can cream-style corn
• 1 (17 oz.) can whole kernel corn, drained
• 1 (12 oz.) can evaporated milk

1. In Dutch oven or kettle, cook sausage and onion until sausage is brown and onion is tender; drain on paper towel.
2. Return sausage and onion to Dutch oven with potato, salt, marjoram, pepper and water.
3. Bring to a boil, reduce heat and simmer just until potato is tender, about 15 minutes.
4. Add cream-style corn, whole kernel corn and evaporated milk.
5. Heat through.
6. Makes 6 servings.

pork sausage, onion, potatoes, salt, dried marjoram, freshly ground pepper, water, creamstyle, whole kernel corn, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=201896 (may not work)