Food for Thought - Corn-Sausage Chowder w/ Sage

This might be your last chance to enjoy a hearty rib-sticking winter meal before spring comes. Not that you can’t enjoy this one anytime you want – the ingredients are common and it’s dead simple to cook. Sage elevates the potatoes, sausage, and corn. It’s a one-pot meal that I guarantee will earn a spot in your recipe box. It’s wonderfully customizable too. White pepper and pimento? Check. Chopped bacon and cheddar? Absolutely. Use it as a base to make the most of whatever leftovers you might have on Sunday evening – you’ll be saving time and money!

Ingredients:

2 cups water
4 cups potatoes (peeled and chopped into morsels)
1 lb ground pork sausage
1 cup yellow onion (chopped)
1 can cream style corn
1 can whole kernel corn (drained)
1 can evaporated milk
1/2 tsp dried marjoram
1/4 tsp ground pepper (adjust to taste)
1 tsp salt

Directions:

1. Brown the sausage and onion in a large pot. Drain the fat (unless you want extra flavor or are exceptionally slim).
2. Add water, potatoes, and spices. Bring to a boil, then lower temp and simmer until potatoes are tender, about 15 minutes (cook time varies by potato type and personal taste).
3. Add the corn, cream corn, and evaporated milk. Stir thoroughly. Cover and cook on low an additional 10 minutes until warm.
4. Enjoy!