1 lb. bulk pork sausage
1 c. coarsely chopped onion
4 c. 1/2 inch cubes peeled potato
1 tsp. salt
1/2 tsp. dried marjoram
1/8 tsp. ground pepper
2 c. water
17 oz. can cream style corn
17 oz. can whole kernel corn, drained
12 oz. can evaporated milk

In Dutch oven cook sausage & onion till sausage is brown and onion is tender; drain on paper towels. Return sausage & onion to pan with potatoes, salt, marjoram, pepper and water. Bring to boiling, reduce heat & simmer just until potato is tender, about 15 minutes. Add corns and evaporated milk. Heat through.