A Year-Round Guide to Franklin and Nantahala

Yield: 10-12 servings. 1 pound bacon, chopped 4 cups potatoes, diced 2 cups onion, chopped ½ cup water 2 (103/4-ounce) cans cream of chicken soup 2 (15¼-ounce) cans corn, drained

Madison County Championship Rodeo

Yield: 10-12 servings. 1 pound bacon, chopped 4 cups potatoes, diced 2 cups onion, chopped ½ cup water 2 (103/4-ounce) cans cream of chicken soup 2 (15¼-ounce) cans corn, drained

Rosemary and Goat Cheese Strata

Yield: 10-12 servings. 1 pound bacon, chopped 4 cups potatoes, diced 2 cups onion, chopped ½ cup water 2 (103/4-ounce) cans cream of chicken soup 2 (15¼-ounce) cans corn, drained

Prairie Bacon Corn Chowder

Yield: 10-12 servings.

1 pound bacon, chopped
4 cups potatoes, diced
2 cups onion, chopped
½ cup water
2 (103/4-ounce) cans cream of chicken soup
2 (15¼-ounce) cans corn, drained
1 (16-ounce) container sour cream
2½ cups milk

In a skillet over medium-high heat, cook bacon for 5 minutes; drain; return bacon to skillet. Add potatoes, onion, and water to skillet. Cook for 15 to 20 minutes until tender, stirring occasionally. Drain; transfer mixture to a large slow cooker. Combine cream of chicken soup, corn, sour cream, and milk; add to slow cooker, and stir to blend. Cover, and cook on low setting for 2 hours.


Note: The McLeansville Baptist Church’s Favorites from our Table cookbook is no longer for sale.

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This story was published on Dec 15, 2010

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.