Chikjalajack Chowder

• 3 lbs jalapeno pepperjack chicken sausage, cut into 1/2 inch pieces
• 5 medium potatoes, scrubbed and chopped into bite-sized pieces
• 2 cups onions, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 2 cups chicken broth
• 2 cups water
• 2 (14 ounce) cans creamed corn
• 28 ounces frozen whole kernel corn
• 2 (14 ounce) cans evaporated milk
• 2 teaspoons marjoram
• salt (to taste)
• pepper (to taste)

1. Brown the sausage.
2. Add the potatoes.
3. When the potatoes are almost tender, add the onions, red pepper and green pepper.
4. Cook until the onion is translucent.
5. Add the chicken broth and water.
6. Add the creamed corn and the whole kernel corn.
7. Add the evaporated milk and marjoram.
8. Add salt and pepper to taste.
9. Let simmer for about 45 minutes.
10. This recipe makes enough to fill a large crockpot!

chicken sausage, potatoes, onions, red pepper, green pepper, chicken broth, water, corn, kernel corn, milk, marjoram, salt, pepper

Taken from www.food.com/recipe/chikjalajack-chowder-440826 (may not work)