photograph by Sophia Harcourt

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. Makes 10 to 12 servings.

Favorites from Our Table is available through the McLeansville Baptist Church office at (336) 697-8121 or cookbook editor Hulda Campbell at (336) 697-1969.

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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.

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