4cupschicken stock(or 4 cups water with bouillon paste or cubes to taste)
4cupsYukon Gold potatoes,peeled and chopped
½cupcelery, finely chopped
1medium onion,minced
3tablespoonsbutter
2cupscooked bacon or ham, finely chopped
1½cupscorn kernels(leftover corn on the cob is great for this!)
114-ounce cancream style corn
210.5-ounce canscream of chicken soup
1½cupsextra-sharp cheddar cheese
8ouncessour cream
Salt and pepper, to taste
Instructions
In a large soup pot, combine the stock, potatoes, celery, and onions.
Cook over medium heat, covered, for 30 minutes or until potatoes are tender, adding a little water if necessary.
Add the butter, bacon, corn, cream style corn, cream of chicken soup, and cheddar cheese. Reduce heat to low and simmer, uncovered for about 45 minutes, stirring occasionally.
Stir in sour cream, salt, and pepper until well blended. Simmer for 5 more minutes and serve.