Corn Sausage Chowder (Original & Revised Edition)

Original recipe in black. My personal revisions in red.

1 lb. bulk pork sausage
1 c. onions, chopped
4 c. cubed, peeled potatoes
1 tsp. salt
1/2 tsp. dried marjoram, crushed
1/8 tsp. pepper
2 c. water
1 (17 oz.) can cream style corn
1 (17 oz.) can whole kernel corn
1 (12 oz.) can evaporated milk
1/3 of a 2 lb. loaf Velveeta cheese, cubed
2 pints pork stock instead of water
4-5 dashes hot sauce
1 tsp. garlic powder
2 Tblsp. cornstarch & water to make a slurry

In Dutch oven or kettle, cook sausage and onion until sausage is brown and onion tender. Drain on paper towel. Return sausage, onion to Dutch oven with potato, salt, marjoram, pepper, garlic powder, hot sauce and water (pork stock instead of water). Bring to boiling, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream style corn and whole kernel corn and milk. Add in Velveeta cheese and stir until melted. Add in cornstarch slurry to thicken soup. Heat thoroughly.

Recipe source: Cranky Grandma