1 lb. bacon
4 c. diced potatoes
2 c. onion, chopped
1/3 c. water
1 (16 oz.) tub sour cream
2 1/2 c. milk
2 cans (1.75 oz.) cream of chicken soup, undiluted
2 cans (15 oz.) corn, undrained
Cut bacon into 1-inch pieces, cook in skillet until well done. Drain. Add potatoes, onion and water; cook for 15-20 minutes until tender, stirring occasionally. Transfer to a crock pot. Combine sour cream, milk, soup and corn. Pour into crock pot. Cover and cook on low for 2 hours.
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Tips: If you prefer chowder a bit thicker, try mashing the potatoes slightly with a potato masher before you serve the soup. This dish is great for a cold evening especially when served with biscuits or corn bread. I also shared this recipe at Dining with Debbie's Crock Pot Wednesday.
Recipe from my cousin-in-law, Anna.