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 red potatoes (must be red), cut out the eyes and leave peeling on (2 C)
1 C coarsely chopped onion
1 can cream of mushroom soup
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.
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.