Illinois Corn Chowder

This recipe was given to me by a friend. It is easy, the ingredients are always on my shelf & boy, is it tasty! Change the sausage to spicy for more heat.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  lb bulk pork sausage (I use Bob Evans Savory Sage)
• 1  cup  diced onion
• 4  cups potatoes (peeled & cubed)
• 1  teaspoon salt
• 1⁄8 teaspoon garlic powder
• 1⁄4 teaspoon  Old Bay Seasoning
• 1⁄4 teaspoon marjoram
• 1⁄8 teaspoon ground black pepper
• 2  cups water
• 1 (14 1/2ounce) can  cream-style corn
• 1 (14 1/2ounce) can whole kernel corn
• 1 (12 ounce) can evaporated milk

Directions

1. In a Dutch oven or other large, pan cook sausage with onion, crumbling sausage into small pieces.
2. Drain grease off.
3. Add potatoes, water & spices.
4. Bring mixture to a boil & simmer for 15 minutes.
5. Add both cans of corn & evaporated milk.
6. Simmer but do not boil.
7. I have used substituted 2 cups of frozen corn for the whole kernel corn.