Hearty Corn and Sausage Chowder
 
Ingredients
  • 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
  1. In a large soup pan over medium-high heat brown the sausage, breaking up into pieces. Add the onion and stir until onion softens.
  2. 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.
  3. 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/