Corn Chowder from Iowa

AngieME's Note:

My SIL made this a few years back, and our whole family loved it. It's now a winter-time staple, served with none other than corn muffins. Can you tell we're from Iowa?

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 6

Yield: 1.0 batch

• 1 lb pork sausage
• 2 scallions , chopped
• 4 cups cubed potatoes (peeled or not, you choose)
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon marjoram
• 1 teaspoon italian seasoning
• 2 cups water
• 1 (12 ounce) can evaporated milk
• 1 (17 ounce) can creamed corn
• 1 (17 ounce) can whole corn , drained (or equivalent frozen or fresh)
• ¼ lb Velveeta cheese , cubed

Directions:

1. Brown sausage & onion. Drain grease.
2. Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
3. Add corn, cheese, and milk. Heat through. Serves 6.
4. TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.

Reviews

[Delenn]

I really liked this. It was different.

[Kerfuffle-Upon-Wincle]

VERY GOOD! I used venison sausage that wasn't spicy at all, so I added two bay leaves, a light sprinkling of garlic powder, and two teaspoons dried chives to the pot ~ I never buy Velveeta cheese, so I substituted 4 ounces grated extra sharp cheddar. Made for Spring PAC 2011.