Corn Chowder from Iowa

Ingredients

• 1 lb pork sausage
• 2 scallions, chopped
• 4 cups cubed potatoes (peeled or not, you choose)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon marjoram
• 1 teaspoon italian seasoning
• 2 cups water

• 1 (12 ounce) can evaporated milk

• 1 (17 ounce) can creamed corn

• 1 (17 ounce) can whole corn, drained (or equivalent frozen or fresh)
• 1/4 lb Velveeta cheese, cubed

Directions

1. 1

   Brown sausage & onion. Drain grease.

2. 2

   Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes

3. 3

   Add corn, cheese, and milk. Heat through. Serves 6.

4. 4

   TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.