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Categories:
chicken sausage potatoes onions red pepper green pepper chicken broth water corn kernel corn milk marjoram salt pepper
Viewed: 55 - Published at: 6 years agoIngredients
- 3 lbs jalapeno pepperjack chicken sausage, cut into 1/2 inch pieces
- 5 medium potatoes, scrubbed and chopped into bite-sized pieces
- 2 cups onions, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2 cups chicken broth
- 2 cups water
- 2 (14 ounce) cans creamed corn
- 28 ounces frozen whole kernel corn
- 2 (14 ounce) cans evaporated milk
- 2 teaspoons marjoram
- salt (to taste)
- pepper (to taste)
Method
- Brown the sausage.
- Add the potatoes.
- When the potatoes are almost tender, add the onions, red pepper and green pepper.
- Cook until the onion is translucent.
- Add the chicken broth and water.
- Add the creamed corn and the whole kernel corn.
- Add the evaporated milk and marjoram.
- Add salt and pepper to taste.
- Let simmer for about 45 minutes.
- This recipe makes enough to fill a large crockpot!
