Mary Stafford
Hutchinson, Kansas
1 lb. bulk sausage
1 c. onion, chopped
4 c. potatoes, diced and peeled
1 tsp. salt
1/2 tsp. pepper
2 c. water
17 oz. cream style corn
17 oz. whole kernel corn, drained
12 oz. evaporated milk
Brown and drain sausage and onion. Add potatoes, salt, pepper and water. Cook for approximately 15 minutes until potatoes are tender. Add corn and evaporated milk to potatoe mixture and heat through.
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This recipe is featured in Adrian’s “Between Friends” Cookbook.
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