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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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
