Corn sausage chowder

I had this recipe tucked away on my personal blog, valmg.com. I put it there way back in 2005. Everything I wrote then still holds true – This recipe quickly became a favorite. It’s great for a cold or damp day. I think it tastes best on the second day. I found the recipe on the Better Homes & Gardens website, also Midwest Living.

Corn Sausage Chowder
Makes 6 servings
Start to Finish: 30 minutes
Ingredients

• 1 pound bulk pork sausage
• 1 cup coarsely chopped onion
• 4 cups peeled potatoes cut in 1/2-inch cubes
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram, crushed
• 1/8 teaspoon freshly ground pepper
• 1 17-ounce can cream-style corn
• 1 17-ounce can whole-kernel corn, drained
• 1 12-ounce can evaporated milk

Directions
1. In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
2. Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
3. Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.