1 lb. venison sausage
1 c. onion, coarsely chopped
4 c. potatoes, peeled cut in 1/2 inch cubes
1 tsp. salt
1/2 tsp. marjoram
1/8 tsp. ground pepper
2 c. water
1 (17 oz.) can creamed corn
1 (17 oz.) can kernel corn
1 (12 oz.) can evaporated milk

Cook sausage and onion until meat is brown and onion is tender. Drain on paper toweling. Put in Dutch oven with potatoes, spices and water. Bring to a boil, reduce heat and simmer 15 minutes. Add both kinds of corn and evaporated milk. Heat through. Serves 6.