• 1 pound pork sausage
• 1 medium onion, thinly sliced
• 4 cups diced potatoes
• 2 cups diced carrots
• 3 cups water
• 2 tablespoons minced fresh parsley or dried parsley
• 1 tablespoon minced basil
• 1 teaspoon salt
• 1/8 teaspoon pepper
•  2 to 3 cups corn
• 1 (12 oz.) can evaporated milk
• 1/2 pound Velveeta or processed cheese

In a soup kettle or Dutch oven over medium heat, brown the sausage and onion.  Slowly add the potatoes, carrots, water, parsley, basil, salt and pepper; bring to a boil.  Reduce heat; cover and let simmer for 15 to 20 minutes or until potatoes are tender.  Add remaining ingredients, cook 5 to 10 minutes longer or until heated through.  You can replace whole milk for the evaporated milk, if you prefer.