• In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.

  • Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.

  • Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.

Nutrition Facts

529 calories; 27 g total fat; 12 g saturated fat; 60 mg cholesterol; 1038 mg sodium. 51 g carbohydrates; 5 g fiber; 18 g protein; 72 RE vitamin a; 25 mg vitamin c; 182 mg calcium; 2 mg iron;