Illinois Corn Chowder

1. 1

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

2. 2

   Return sausage and onion to pan with potato, salt, marjoram, pepper and water. Bring to boiling. Reduce heat and simmer just until potato is tender (about 15 minutes).

3. 3

   Add cream style corn, whole kernel corn and evaporated milk. Heat through - do not boil. Serves 6

No additional tips available.