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Illinois Corn Chowder
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Description
Creamy corn soup!
Ingredients
- 1 pound Pork Sausage
- 1 cup Coarsely Chopped Onion
- 4 cups 1/2" Cubed Peeled Potato
- 1 teaspoon Salt
- ½ teaspoons Dried Marjoram (or Oregano)
- ⅛ teaspoons Black Pepper
- 2 cups Water
- 1 can 17 Oz Cream Style Corn
- 1 can 17 Oz. Whole Kernel Corn
- 1 can 12 Oz. Evaporated Milk
Preparation
In a dutch oven or kettle, cook sausage and onion until sausage is brown and onion is tender, then drain on paper towels.
Return sausage and onion to pan with potato, salt, marjoram, pepper and water. Bring to boiling. Reduce heat and simmer just until potato is tender (about 15 minutes).
Add cream style corn, whole kernel corn and evaporated milk. Heat through – do not boil. Serves 6
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