Ingredients
1 pound fully cooked smoked sausage, halved and thinly sliced1 medium onion, quartered and thinly sliced4 cups diced potatoes3 cups water2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon salt1/8 teaspoon pepper1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-3/4 ounces) cream-style corn1 can (12 ounces) evaporated milk
Preparation
In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes longer or until heated through.
