Prairie Bacon-Corn Chowder

Serves 10 to 12

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

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.

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Whip up a loaf of beer bread for dinner. Combine 2 cups self-rising flour, a 12-ounce can of beer and 3 tablespoons sugar in a greased loaf pan. Bake for 25 minutes at 350 degrees, then drizzle with melted butter. Warm and tasty!