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.