Prairie Bacon Corn Chowder
- 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.
— Julia LaMarr
Additional recipes from the McLeansville Baptist Church’s cookbook, Favorites from our Table, that appeared originally with this one:
Shirley Smith’s Pound Cake
Baked Mac and Cheese
Vegetable Beef Soup
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.