6 servings

1 lb. bulk pork sausage
1 c. coarsely chopped onion
4 c. (1/2 in.) cubed potatoes
1 tsp. salt
1/2 tsp. marjoram, crushed
1/8 tsp. pepper
2 c. water
1 can cream style corn (17 oz.)
1 can whole kernel corn (17 oz.), drained
1 can evaporated milk

In Dutch oven or kettle, cook sausage and onion until sausage is brown and onions are tender. Drain on paper towel. Return to Dutch oven with potato, seasonings and water. Bring to boiling. Reduce heat and simmer just until potato is tender, about 15 minutes. Add corns and milk.