Corn Chowder

By McLean

Ingredients

• 1 lb. bacon
• 4 cups diced potatoes
• 2 cups chopped onions
• 2 cups chopped celery (optional)
• 2 cups sour cream
• 2 1/2 cups milk or half-and-half
• 2 cans cream of chicken soup
• 2 (15 1/2 oz.) cans corn, undrained

Preparation

Step 1

Cut bacon into one-inch pieces. Cook for 5 minutes in a large skillet Add potatoes and onions and a bit of water. Cook 15 to 20 minutes, until tender, stirring occasionally. Drain. Transfer to slow cooker.

Combine sour cream, milk, chicken soup and corn. Place in slow cooker.

Cover and cook on low for 2 hours. Serve with homemade biscuits or cornbread fresh from the oven.

NOTE:
Can add 2 cups cheddar cheese at the end.