Blackwolf Run Corn Sausage Chowder Recipe

• 1 pound bulk pork sausage
• 1 c. coarsely minced onion
• 4 c. (1/2 inch cubes) peeled potato
• 1 teaspoon salt
• 1/2 teaspoon dry marjoram
• 1/2 teaspoon pepper, fresh grnd
• 2 c. water
• 1 (17 ounce.) can cream corn
• 1 (17 ounce.) whole kernel corn, liquid removed
• 1 (12 ounce.) can evaporated lowfat milk

1. In a Dutch oven or possibly kettle, cook sausage and onion till 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 till potato is tender, about 15 min.
4. Add in cream style and whole kernel corn and evaporated lowfat milk.
5. Heat through.
6. 6 servings.

pork sausage, onion, potato, salt, marjoram, pepper, water, cream corn, whole kernel corn, milk

Taken from cookeatshare.com/recipes/blackwolf-run-corn-sausage-chowder-53837 (may not work)