1 lb. bulk pork sausage
4 c. 1/2 inch cubes peeled potatoes
1/2 tsp. dried marjoram, crushed
2 c. water
1 (17 oz.) can whole kernel corn, drained
1 c. coarsely chopped onion
1 tsp. salt
1/8 tsp. freshly ground pepper
1 (17 oz.) can cream style corn
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 towels. Return sausage and onion to Dutch oven with potatoes, salt, marjoram, pepper and water. Bring to boil; reduce heat and simmer just until potatoes are tender, about 15 minutes. Add cream style corn, whole kernel corn and evaporated milk. Heat through. Serves 6.