Doubled recipe so I'd have some to freeze later. Used turkey breakfast sausage and added carrot (4 lg.) and celery (4 stalks) - next time I would use less carrot for sure and possibly more celery. Didn't quite double the potato - probably used 9-10 cups. Purposefully kept it mild for my kids' sake, but seasoned my own bowl at the table with a touch of salt and a hefty grind of fresh pepper. Also for my kids, I made it more "soupy" by adding chicken broth - definitely skip if chunkier texture desired.
Wanted a one-pot preparation, so browned meat first in large Dutch oven, chopping vegetables and adding them to the pot as I went along, to sauté in the grease. (If turkey sausage not used, would drain most of grease before proceeding with sauté.) Lastly added potato, marjoram, corn, milk, and enough chicken broth to top off the pot. Ended up putting the whole 32 oz. of broth in, and the resulting mixture filled my big 7-qt. Dutch oven to the brim.
Let it simmer, covered, a couple hours while I left the house - loved how the broth soaked up all the flavors, but the potatoes were almost too mushy. Next time would only simmer 30 minutes or so. Also, depending on seasoning of sausage used, would add garlic, salt, pepper, and possibly even a few red pepper flakes.
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Doubled recipe so I'd have some to freeze later. Used turkey breakfast sausage and added...