Illinois Corn Chowder - cooking recipe

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

Preparation

In a Dutch oven or other large, pan cook sausage with onion, crumbling sausage into small pieces.
Drain grease off.
Add potatoes, water & spices.
Bring mixture to a boil & simmer for 15 minutes.
Add both cans of corn & evaporated milk.
Simmer but do not boil.
I have used substituted 2 cups of frozen corn for the whole kernel corn.