I only make this recipe when the weather is cooler as it is very warming. It’s also pretty easy to make.

Ingredients are as follows:

3-4 medium potatoes…peeled or not, your call

1 C coarsely chopped onion

1 can cream of mushroom soup or cream of chicken

1 1/4 cup milk

1 C dairy sour cream

bacon, 8 slices cut into 1 inch pieces (I use thick sliced)

15 oz can of corn, rinsed and drained well

1/4 tsp thyme

1/4 tsp pepper

I frequently double the recipe as it never lasts long around here.

Use at least 8 strips of bacon cut into about one inch squares, and put them into a large saucepan and get some fat rendered before adding your taters and onion. Today, I removed the bacon pieces after they were almost crispy to allow more hot surface area to cook the taters and onions. I put the bacon pieces into the sour cream mixture.

Cube the taters into 1/2 inch cubes, and prep your onion. Cook the taters and onion in your bacon grease until the taters and done. Stir frequently. (I used 5 C of taters today and 2 C chopped onion.)

If you use Russets, they will fall apart…see notes…

Meanwhile, choose your pot that will hold everything…a 4 qt pot is enough; even for a double batch.

Drain and rinse your corn well. Mix together the chicken soup, sour cream, milk (not all of it). Keep back some of the milk; you can add it later if it’s too thick. I started with two cups of milk today (double batch remember?). I didn’t have quite 2 C sour cream so I subbed a large dollop of French onion dip.

Add your corn and spices; blend well, and heat the mixture over low heat. If it’s too hot, it will burn…trust me.

When your taters are done, add them to the soup mixture, blending well and heat through  until you get a slight simmer, stirring frequently. That’s it…don’t burn it.

The original recipe calls for 2 cups of new red potatoes, and a small can of corn. I like it thicker.

Serve with your favorite crackers; or sourdough bread.

Notes:

I have been known to use already baked potatoes. Cooking the taters with the onions can be very sticky even in a non stick pan and must be watched or they can burn. I find it easier to bake the potatoes the day before, chill them overnight, then add them to the mix after the onions are cooked.

The recipe actually calls for cream of chicken soup. If I make a double batch, I use one of each.

If baking taters, one can use Russets…The last batch I made I baked them in the late morning, and had cooled enough to use for dinner without refrigerating them in between.

I have also been known to use half and half or whipping cream if there is no milk.