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.

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