Corn and Sausage Chowder

Recipe by Kelly G.

1-1/2 pounds loose (bulk) smoked sausage
1-1/2 cups water
3 cups diced potatoes, uncooked
1 onion, chopped
salt and pepper to taste
2 cans whole kernel corn, drained
2 cans cream style corn
1 cup heavy cream
1 tsp sugar

Brown sausage in a Dutch oven or similar pan and drain off fat. To the browned sausage, add water, potatoes, chopped onion, and salt and pepper. Bring to a boil and simmer until potatoes and onion are tender. Add whole kernel corn, cream-stye corn, heavy cream, and sugar, and continue to cook on low, stirring occasionally until corn is heated through.

Note: (you can use Jimmie Dean original bulk sausage and add extra liquid, 2% milk, so it wouldn't be so thick)