8 slices bacon
2 c. cubed new red potatoes
1 c. chopped onion
1 (8 oz.) carton sour cream
1 1/4 c. milk
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) can whole kernel corn, drained
1/4 tsp. pepper
1/4 tsp. thyme leaves

In a 3-quart saucepan, cook bacon until crisp. Add potatoes and onion. Cook until potatoes are tender. Add remaining ingredients. Continue cooking, stir occasionally, until heated thoroughly.