Illinois Corn-Sausage Chowder - cooking recipe

Ingredients

1 lb. bulk pork sausage
1 c. coarsely chopped onion
4 c. (1/2-inch cubes) peeled potato
1 tsp. salt
1/2 tsp. dried marjoram, crushed
1/8 tsp. pepper
2 c. water
1 (17 oz.) can cream-style corn
1 (17 oz.) can whole kernel corn, drained
1 (12 oz.) can evaporated milk

Preparation

In a Dutch oven or kettle, cook sausage and onion until sausage is brown and onion is tender; drain on paper towels.