1 bulk roll (12 ounces) pork breakfast sausage (I am partial to Jones Sausage!)
1 cup chopped onion
4 cups peeled diced potatoes
1-1/2 teaspoons salt (or more to taste, if needed)
½ teaspoon dried marjoram
⅛ teaspoon black pepper
2 cups water
1 can (15 ounces) Cream-Style Corn
1 can (15 ounces) whole kernel corn, drained
1 can (12 ounces) evaporated milk
Instructions
In a large soup pan over medium-high heat brown the sausage, breaking up into pieces. Add the onion and stir until onion softens.
To the pot, add potatoes, salt, marjoram, pepper, and water. Bring to a boil, reduce heat to low, and let simmer until potatoes are just cooked through, about 15-20 minutes.
Add both corns and milk. Heat until hot and serve.
Recipe by The Culinary Cellar at https://theculinarycellar.com/hallmark-movie-recipe-under-the-autumn-moon/