A hearty and flavorful chowder perfect for a cozy meal.
Cook the sausage in a Dutch oven over medium heat, breaking it into small pieces as it browns.
Ensure the sausage is fully cooked and slightly crispy for added flavor.
Drain the excess grease from the Dutch oven.
Use a spoon or tilt the pot carefully to remove the grease without losing the sausage.
Add the diced potatoes, water, salt, garlic powder, marjoram, and black pepper to the pot.
Cut the potatoes into even pieces to ensure they cook uniformly.
Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Cover the pot partially to retain heat while allowing steam to escape.
Stir in the corn and evaporated milk, then heat gently without boiling.
Avoid boiling after adding the milk to prevent curdling.
Serve the chowder hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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