6 slices bacon
2 (10 oz.) pkgs. frozen corn
1 (16 oz.) can cream style corn
1 tbsp. Worcestershire sauce
2 c. water
1/2 c. onion, chopped
2 c. potatoes, diced
1 tbsp. Sugar
1 tbsp. seasoned salt
1 (16 oz.) can chicken broth
1 c. milk
1/4 c. butter
In skillet, fry bacon until
crisp, remove and reserve. Add onion and potatoes to bacon
drippings, saute for 5 minutes. Combine everything in crockpot
except butter and milk. Cover and cook on low for 7 hours. Pour
1/2 of the mixture into blender and puree until almost smooth.
Return to crock pot with milk and butter. Cover and cook on high
one hour more. 6 to 8 servings.
