Soup (Chowder )

Illinois Chowder

Contributor: Sandy


1 lb pork sausage
1 cup onions chopped
4 cups potatoes
1 tsp salt
1/2 tsp marjoram crushed
1/8 tsp pepper ground
2 cups water
1 17 oz can creamed corn
1 17 oz can corn or 2 cups frozen
1 12 oz can evaporated milk

In Dutch oven or kettle, cook sausage and onion till sausage is brown and onion is tender. Drain on paper towel. Return sausage and onion to pan with potato, salt, marjoram, pepper and water. Bring to boiling; reduce heat and simmer just till potato is tender, about 15 minutes. Add cream style corn, whole kernel corn, and evaporated milk. Heat through. Makes just 6 servings so doubling the recipe is a must.
Edition: 3