1 cup chopped onions
2 cups cubed (½ inch) potatoes
1 clove garlic, pressed
1 can cream of chicken soup
½ cup water
1 cup sour cream
1 can whole kernel corn, drained
1¼ cup milk
¼ tsp. pepper
¼ tsp. thyme
Combine
bacon, onions, potatoes and garlic with ½ cup water, then cook on medium to
medium-high heat for 15 to 20 minutes, until potatoes are tender. Watch water
amount towards end of cooking time...there needs to be just enough water to
prevent scorching, so add a bit more if it becomes necessary. Add remaining ingredients and heat
through...simmer on medium heat for 10 minutes.
Tips: Double this recipe for a
round or two of leftovers...the flavor seems to improve with a day or two in
the fridge anyway. If the recipe is made
with regular bacon, begin by heating the bacon through for 4 or 5 minutes
before adding onions, potatoes and garlic, but be sure to omit the water!!
