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