Corn-Sausage Chowder

Corn-Sausage Chowder Rachel Betteridge 2006

1 lb bulk pork sausage //// 1 tsp salt
1 cup coarsely chopped onion //// ½ tsp dried oregano or majoram
3 cups red potatoes, diced //// 1/8 tsp black pepper
2 cups water
1-15 oz can whole-kernal corn, drained
1-14 oz can cream-style corn, undrained
1-12 oz can evaporated milk

Cook pork sausage and onion until sausage is brown and onion is tender. Drain well. Stir in potatoes, water, spices. Bring to a boil; reduce heat. Simmer, covered, about 10 minutes or until potato is tender. Stir in remaining ingredients and cook and stir until heated through. Garlic toast makes the perfect partner.

(calories; 491; total fat: 27g; Saturated fat: 12g; Carbs: 43g; Fiber: 4g; Protein: 17g)