March 14, 2010


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

In a Dutch oven or kettle, cook sausage and onion until sausage is brown and onion is tender; drain on paper towel. Return sausage and onion to Dutch oven with potato, salt, marjoram, pepper and water. Bring to a boil, reduce heat and simmer just until potato is tender, about 15 minutes.

Add cream style and whole kernel corn and evaporated milk. Heat through. 6 servings.

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