Bacon Corn Chowder

With these very chilly spring days we are having, I thought soup would taste good.  This is a hearty, creamy soup that is so easy to make.  My daughter thought it was the best I have ever made!

This is a slow cooker recipe, but I just made mine on the stove on low heat until potatoes were done.

• 1 lb. bacon, chopped
• 4 cups peeled and diced potatoes
• 2 c. chopped onion
• 1/2 cup water
• 2 (10 3.4-oz.) cans cream of chicken soup
• 2 (15 1/4_oz) cans corn, drained
• 16-oz. container sour cream
• 2 1/2 cups milk

In a skillet over medium-high heat, cook bacon for 5 minutes; drain off fat.  Add potatoes, onion and water to skillet.  Cook for 15 to 20 minutes until tender, stirring occasionally.  Transfer mixture to a slow cooker, if using.  (I didn’t).  Combine remaining ingredients; add to slow cooker and stir to blend.  Cover and cook on low setting for 2 hours.

Makes 10 to 12 servings.

“Let us come boldly to the throne of grace, that we may obtain mercy.”