1 lb Jimmy Dean sausage
1 medium onion, diced
5-6 red potatoes, quartered
1 Tbs basil
2 cups water (enough to cover potatoes)
1 can cream corn
1 can whole kernal corn (drained)*
1 can evaporated milk (the larger can, maybe 10 1/2 oz)
salt/pepper to taste
In a large pot, cook sausage until no longer pink. Drain, leaving a little less than a tablespoon of fat in bottom of pot, set sausage aside. Saute onion in sausage drippings until translucent. Add sausage, potatoes, basil and water to the pot. Cover and cook until potatoes are done. Once potatoes are cooked through, add cream corn, whole kernal corn, evaporated milk, salt and pepper. Simmer until warmed through.
*If you have it, fresh corn tastes the best. The times that I've used frozen corn, it's comes out a little chewy.
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