1 lb. bacon, chopped
4 c. potatoes, peeled and diced
2 c. onion, chopped
1/2 c. 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 c. milk
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In a skillet over medium-high heat, cook bacon for 5 minutes; drain. Add potatoes, onion and water to skillet. Cook for 15 to 20 minutes until tender, stirring occasionally. Drain; transfer mixture to a slow cooker. 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.
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