Potato and Bacon Chowder

8 slices cut up bacon

1 cup chopped onion

2 cups cubed potatoes

1 cup water

1 can cream of chicken soup

1 cup sour cream

13/4 cup milk

dash of pepper

1 tablespoon parsley

1/2 teaspoon dried thyme leaves

Fry bacon until crisp in a Dutch oven. Add onion and cook for 2-3 minutes.
Pour off bacon drippings. Add potatoes and water. Bring to a boil, cover and
simmer 10 minutes until potatoes are tender. Reduce heat and stir in soup and
sour cream and seasonings. Add milk gradually and heat to serving temperature.