Yield: 12 servings
Prep Time: 25 min
Cook Time: 8 hrs
6 slices bacon
2 1/2 cups fresh corn
16 ounces canned cream-style corn
1 Tablespoon worcestershire sauce
2 cups water
1/2 cup onion, chopped
2 cups red potatoes, chopped (skin on)
1 Tablespoon granulated white sugar
1 Tablespoon seasoned salt
16 ounces chicken broth
1 cup milk
1/4 cup butter
1. In large skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings. Sauté for 5 minutes.
2. Place bacon, onion and potatoes into crockpot. Add remaining ingredients except for milk and butter. Stir to mix ingredients.
3. Cover and cook on low for 7 hours.
4. Remove half of the mixture and place into blender or food processor. Blend until puréed and return to crockpot. Add milk and butter. Cover and cook on high for an additional hour.