Ingredients
1 pound bulk pork sausage1 cup coarsely chopped onion4 cups cubed peeled potatoes (1/2-inch cubes)2 cups water1 teaspoon salt1/2 teaspoon dried marjoram1/8 teaspoon pepper1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-3/4 ounces) cream-style corn1 can (12 ounces) evaporated milk
Preparation
In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.
