1 lb. bulk pork sausage
1 c. coarsely chopped onion
4 c. 1/2 inch cubes peeled potatoes
1 tsp. salt
1/2 tsp. crushed dried marjoram
1/8 tsp. freshly ground pepper
2 c. water
1 (17 oz.) can cream style corn
1 (17 oz.) can drained whole kernel 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 kettle with potato, salt, marjoram, pepper and water. Bring to boiling, reduce heat and simmer until potato is tender, about 15 minutes. Add cream style and whole kernel corn and evaporated milk. Heat through. Makes 4 to 6 servings.