Wednesday, January 5, 2011

Sausage Potato Corn Soup


1 lb sausage-reduced fat
1 cup chopped onion
4 cups potatoes cut into 1/2 inch pieces
2 cups water
1 tsp salt
1/2 tsp dried marjoram, crushed
1/8 tsp pepper
1- 17 oz can cream-style corn
1- 17 oz can whole kernel corn, drained
1- 12 oz can fat free evaporated milk

Cook Sausage and onion. Drain on paper towel. Return to pot. Mix everything except cream style corn, whole corn and milk. Cook uncovered 15 minutes or until potatoes are tender. Then add corn and milk and heat through. Option: Double the batch but keep the sausage one pound.
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