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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This hearty soup has been a family favorite since I first acquired the recipe from a popular Wisconsin restaurant. Served with crusty French bread and a tossed salad, it is a great Saturday night supper. I've even served it to a group of 50 at a church luncheon. -Sue A. Jurack Ingredients:
1 pound bulk pork sausage |
1 cup coarsely chopped onion |
4 cups cubed peeled potatoes (1/2-inch cubes) |
2 cups water |
1 teaspoon salt |
1/2 teaspoon dried marjoram |
1/8 teaspoon pepper |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (14-3/4 ounces) cream-style corn |
1 can (12 ounces) evaporated milk |
Directions:
1. 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.
2. 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. Yield: 10 servings.
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