Illinois Corn Chowder

Name: Illinois Corn Chowder
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 1/2 ounce) can cream-style corn; 1 (14 1/2 ounce) can whole kernel corn; 1 (12 ounce) can evaporated milk

12 ingredients

7 steps

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 1/2 ounce) can cream-style corn
1 (14 1/2 ounce) 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.