1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon freshly ground pepper
1 (17-ounce) can cream-style corn (or 2 ears of corn shucked, cut and scraped)
1 (17-ounce) can whole-kernel corn, drained
1 (12-ounce) can evaporated milk
1. 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. (Chef say's "leave a bit of the fat from the sausage to start the onions sizzling).
2. 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.
3. Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through.
These Recipes were performed by Chef Fred and his #1 assistant Linda G. at the Kinsey Family Farm on 10-24-2009. Kevin J. (the Fatman) was at the microphone, Karen J. was at the boards keeping the show running right, while Chef Mike wandered around taking pictures. Deanne S. did a stint at cinematography and enjoyed the afternoon. We want to thank the Kinsey family for a wonderful day and a terrific experience.