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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