This recipe is a modified version of one I got from a friend. Her version used a can of one of those cream of xyz in the recipe.  If at all possible I like to use base ingredients in what I cook.  It just seems like there are so many preservatives and hidden things in packaged goods these days that I don’t like to use them if at all possible.  I doubled this recipe from what I did because we had just enough for our little family (Brian had seconds) plus a little extra for me for lunch the next day.  If you have more than two adults (or a few teenagers!) you would need this doubled version.  I also served it with a loaf of beer bread I had in the freezer (I make two at a time for just these occassions!). 

Recipe:

8 slices of bacon, diced
2 medium yellow onions, diced
3 cloves of garlic, diced
2 lbs small red potatoes, cleaned and sliced
2 cans white shoepeg corn, drained (frozen corn would work great, too)
3 cups organic chicken broth
2 cups cream
1.5 cups sour cream
2 TBSP fresh thyme
2 TBSP fresh sage
salt and pepper to taste

Heat a large pot on the stovetop and put bacon in it.  Render it up a bit…for about 5 minutes.  Next add the onions and garlic.  Saute up for another 5 minutes and then add the potatoes.  Cook on medium heat, stirring often until the potatoes are mostly done.  Add the remaining ingredients.  If it seems too thick, just add in more chicken broth.  After a few minutes cooking together, taste and season with salt and pepper for what you like (depends on how salty the bacon is).  Simmer for 10-15 minutes until heated through.

Oh, and here’s a wierd but good quick meal idea.  I saw this on recipezaar.com and had to try it (I’ll try *almost* anything).  Microwave a sweet potato until done (around 6 minutes depending on the size), and top with cheddar cheese and guacomole.  Yes, GUACAMOLE.  Seriously yummy for those of us that like sweet potatoes and yummy guac. 🙂