(by Shirley McNevich)
1 1/2 cups milk
1 - 14oz. can DelMonte cream style corn
1 cup smoked sausage pieces
1lb. red potatoes (washed, peeled and diced)
1 - 15oz. can DelMonte whole kernel corn (drained)
1 cup shredded cheddar cheese
Cut sausage into coin shaped pieces, then cut each coin shaped piece into quarters. Add sausage pieces to a measuring cup until you have 1 cup (more if you wish). In a skillet over medium heat add sausage pieces--cook/stir until sausage is browned. In a pot add the diced potatoes and 1 tsp. salt--cover with water, bring to a boil, then cook diced potatoes until tender. Drain the potatoes but do not rinse them. In a Dutch oven add milk and cream style corn--stir. Add cooked sausage, cooked potatoes and whole kernel corn--stir until mixed. Turn heat to medium--cook/stir until mixture is hot. Add shredded cheese--stir until melted.