Food Soups & Stews Corn-Sausage Chowder 5.0 (2) 1 Review This homey soup takes just 30 minutes to prepare, making it perfect for a simple weeknight dinner. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 pound bulk pork sausage 1 cup coarsely chopped onion 4 cups peeled potatoes cut in 1/2-inch cubes 2 cups water 1 teaspoon salt ½ teaspoon dried marjoram, crushed ⅛ teaspoon freshly ground pepper 1 17 ounce can cream-style corn 1 17 ounce can whole-kernel corn, drained 1 12 ounce can evaporated milk Directions In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels. Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender. Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings. Print Nutrition Facts (per serving) 529 Calories 27g Fat 51g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 529 % Daily Value * Total Fat 27g 35% Saturated Fat 12g 60% Cholesterol 60mg 20% Sodium 1038mg 45% Total Carbohydrate 51g 19% Protein 18g Vitamin C 25mg 124% Calcium 182mg 14% Iron 2mg 12%