CORN-SAUSAGE CHOWDER
Steps:
- 1. In a Dutch oven or kettle, saute the sausage and onion in olive oil until the sausage is browned and the onion is tender. Drain on paper towels. 2. Saute the mushrooms in butter. 3. Return sausage to the Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boil, reduce heas and simmer uncovered about 15minutes or until potatoes are just tender. 4. Add mushrooms, both cans of corn, and the evaporated milk. Heat thoroughly. 5. Try mashing some of the potatoes while heating for thickening. Serve with cornbread and molasses.
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