Hearty Bacon Potato Chowder

I have always thought potato soup was just okay, I would eat it, but it wasn't that exciting. I found this recipe a few years ago in a Church cookbook and it is my favorite potato soup recipe so far. It is thicker than soup, chowder, but so good and usually a big hit when I make it.

Hearty Bacon Potato Chowder
8 slices bacon, cut into 1 inch pieces
6 medium cubed 1/2 inch new red potatoes (I have actually never used this kind of potato, but would probably be good, I usually just peel regular russett potatoes)
2 medium chopped onions
8 oz ctn sour cream
1 1/4 c milk
1 (10 3/4 oz) can cream of chicken soup
1 (8 oz) can corn, drained
1/4 tsp pepper
1/4 tsp thyme leaves

In 3 quart saucepan, cook bacon over medium heat for 5 minutes, add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (10 to 12 minutes).

We had the missionaries over for dinner a week or so ago and it was uncharacteristically freezing here so I took advantage of the cold to make this. I doubled the recipe, and good thing too, there was hardly any leftovers. I served it with cornbread muffins.