If we all did the things we are capable of, we would astound ourselves. —Thomas Edison
5 slices bacon, cut into 1 inch pieces
6 medium red potatoes, cubed
2 medium onions, chopped (1 cup)
1 cup sour cream
1 1/4 cups milk
1 can cream of chicken soup
1 can corn, drained and rinsed
1/4 tsp dried thyme leaves
1/4 tsp pepper
In a saucepan, cook bacon over medium heat, stirring occasionally, until it is crispy. Add the potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add all remaining ingredients. Continue cooking, stirring until heated through (10 to 20 minutes).
Tips: Cooking the bacon until crispy will help keep it from getting soggy in the soup later on.