1/2 tsp. dried marjoram
1 lb. bulk pork sausage
1 c. coarsely chopped onion
4 c. (1/2 in.) cubed peeled potatoes
1/8 tsp. freshly ground pepper
2 c. water
1 (15 oz.) can cream style corn
1 (15 oz.) can whole kernel corn, drained
1 (12 oz.) can evaporated milk

In a Dutch oven or kettle, cook sausage and onion until sausage is brown and onion is tender; drain on paper towel. Return sausage and onion to Dutch oven with potato, salt, marjoram, pepper and water. Bring to boiling; reduce heat and simmer just until potato is tender, about 15 minutes. Add cream style corn, whole kernel corn and evaporated milk. Heat through. Makes 6 servings.