Corn Chowder from Iowa

Ingredients

1 lb pork sausage
2 scallions, chopped,
4 cups cubed potatoes, (peeled or not, you choose)
1 teaspoon salt
14 teaspoon pepper
12 teaspoon marjoram
1 teaspoon italian seasoning
2 cups water
1 can (12 ounce) evaporated milk
1 can (17 ounce) creamed corn
1 can whole (17 ounce) corn, drained (or equivalent frozen or fresh)
14 lb Velveeta cheese, cubed

Directions

Brown sausage & onion.
Drain grease.
Add potatoes, spices, and water.
Bring to boil, then reduce heat and simmer 15-20 minutes Add corn, cheese, and milk.
Heat through.
Serves 6. TIP: I usually brown up large batches of sausage and freeze in one-pound portions.
Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.