Karen Carroll via Kathryn Purcell
- 1 lb. ground pork sausage (I use breakfast sausage)
- 1 cup coarsely chopped onions
- 4 cups peeled and cubed (1/2 inch) potatoes (I often use sweet potatoes or a mix of
- regular and sweet, sometimes I throw carrots in for the hell of it)
- 1/2 t. dried marjoram (can skip this)
- 1 t. salt
- 1/8 t. black pepper (can skip this)
- 2 cups water
- 1 can (17 oz.) cream style corn
- 1 can (17 oz.) whole kernel corn, drained (I have never in my life found 17 oz. cans, I think they are 15.5 oz.–doesn’t matter, throw in some fresh corn or frozen corn if you want some more)
- 1 can (12 oz.) evaporated milk
***I like the combination of hot breakfast sausage and sweet potatoes with this recipe….but you can use whatever you choose.***
In a stockpot over medium heat, cook sausage and onions until sausage is brown and onions are tender. Drain sausage and onions. Return sausage and onions to stockpot with potatoes, marjoram, salt, pepper and water. Bring to a boil, reduce heat to simmer until potatoes are tender, about 15 minutes (takes a little longer with sweet potatoes). Add cream style corn, whole kernel corn, and evaporated milk. Heat through (do not let soup boil) and serve immediately.
Eat On Edgecliff 