--Sue A. Jurack In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.
Directions. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.
Add the potatoes, water, salt, marjoram and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through. TEST KITCHEN TIP Use sage-flavored bulk sausage to perk up this down-home soup.
Gold or red-skinned potatoes are best when making soups and chowders due to their medium- to low-starch content, and because of their thin skin, it's not necessary to peel them, saving you a step when cooking. Serve this flavorful corn chowder with a green salad and crusty bread or biscuits .