1 lb. bulk pork sausage
1 c. coarsely chopped onion
4 c. 1/2 cube peeled potatoes
1 tsp. salt
1/2 tsp. marjoram crushed
1/8 tsp. ground pepper
2 c. water
1 can cream style corn (17 oz.)
1 can whole kernal corn drained (17 oz.)
1 can evaporated milk (12 oz.)

In Dutch oven or kettle, cook sausage and onion till sausage is brown and onion is tender; drain on paper towel. Return sausage to Dutch oven with potato, salt, marjoram, pepper and water. Bring to boil; reduce heat and simmer just until potato is tender, about 15 minutes. Add corn and milk. Makes 6 servings