Got this from: Taste and Tell: Corn-Sausage Chowder
adapted from Better Homes and Gardens – Our Best Recipes
Makes 6 servings
1 lb. bulk pork sausage
2 medium onions, coarsely chopped
3 cups potatoes, cut into 1/2 inch cubes
2 cups chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 15 1/4-ounce can whole kernel corn, drained
1 14 3/4-ounce can cream-style corn
1 12-ounce can evaporated milk
In a 4- to 5-quart Dutch oven, cook sausage and onion until sausage is browned and cooked through. Drain well.
Stir in potatoes, broth, salt, and pepper. Bring to a boil and then reduce heat. Cover and simmer for about 10 minutes or until potatoes are tender.
Stir in both cans of corn and evaporated milk. Cook until warmed through.
Garnish with chives if desired.