Corn Chowder

 

6 slices bacon, diced

1/2 C. chopped onion

2 C. diced, peeled potatoes

2  packages (10 oz. each) frozen whole kernel corn, broken apart

1 can (16 oz.) cream style corn

1 T. sugar

1 tsp. Worcestershire sauce

1 tsp. seasoned salt

1/4 tsp. pepper

1 C. water

Couple of drops of hot sauce (optional)

 

In skillet, fry bacon until crisp; remove & reserve.  Add onion and potatoes to bacon drippings and sauté for about 5 minutes; drain well. Combine all ingredients in Crock Pot; stir well.  Cover and cook on LOW for 4 – 7 hours.