6-8 potatoes, peeled and chopped
1 c onion, chopped
1 can Cream of Chicken Soup
1 or 2 cloves of garlic, minced
1 12 oz. can evaporated milk
1 c sour cream
1 can whole-kernel corn, drained
1/4 tsp. thyme
Salt and Pepper to taste
Boil the peeled and chopped potatoes until tender. Drain water. In a large pot, heat about 1 tbl. of olive oil. Saute onions until translucent. Add the bacon and garlic. Stir and saute for 1-2 minutes longer. Add the potatoes to the pan, stir. Add the remaining ingredients. (You might want to add a little extra milk if it's extremely thick.) Heat through.
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