Fried Potato, Bacon, Corn Chowder

8 slices bacon, cut into 1" pieces

2 cups cubed potatoes

1 cup chopped onion

1 cup sour cream

1-1/4 cups milk

1 can cream of chicken soup

1 can whole-kernel corn, drained

1/4 teaspoon pepper.

Cook bacon over medium heat for five minutes in a Dutch oven. Add potatoes and onions. Cook until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Cook until heated through (10 to 12 minutes).

Got this from Sharon Kirk Clifton's blog.