A good and hearty chowder to enjoy while watching the Super Bowl!
Ingredients
1 pound bulk pork sausage*
1 cup chopped onion
4 cups peeled diced potatoes
2 teaspoons salt, or to taste**
½ teaspoon dried marjoram
⅛ teaspoon pepper
2 cups water
16 ounce can cream-style corn
16 ounce can whole kernel corn, drained
14 ounce can evaporated milk
*Use your favorite bulk pork breakfast sausage. My favorite is Jones Sausage, which is 12 ounces and it works fine. It doesn't have to be a full pound.
**Since different sausages have different levels of salt, start with a teaspoon of salt and add up to 2 teaspoons if it needs it.
Instructions
In a Dutch oven, crumble in the bulk sausage; cook and stir until no pink remains. Remove cooked sausage with a slotted spoon and transfer to a paper towel-lined plate to drain; set aside. Drain off all but about a tablespoon of drippings and add onion. Saute onion until softened. Add potatoes, salt, marjoram, pepper, water, and drained sausage to pot. Bring to a boil, then reduce heat to simmer and cook for 20-25 minutes or until potatoes are just tender. Add both corns and evaporated milk to pot and heat until just hot.
Recipe by The Culinary Cellar at https://theculinarycellar.com/let-super-bowl-food-begin/