Sausage Potato and Corn Chowder

Jenn Peterson

2 lb bulk pork sausage 2 tsp marjoram
2 C coarsely chopped onion 1/2 tsp pepper
8 C peeled potatoes, cut into cubes 2 17-oz cans cream style corn
4 C water 2 17-oz cans corn, drained
2 tsp salt 24 oz fat-free evaporated milk

In a large pot cook the sausage and onion until the sausage is brown and the onion is tender. Drain the mixture on paper towels. Return sausage to the pot and stir in potatoes, water, salt, marjoram, and pepper. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes or until potatoes are just tender. Add corns and evaporated milk. Heat through.

Freeze in ziplock bags.