CP Corn Chowder

CROCK POT CORN CHOWDER

6 slices bacon, diced
1/2 cup chopped onion
2 cups diced peeled potatoes
2 pkgs. (10 oz. each) frozen whole-kernel corn, broken apart
1 can (16 oz.) cream-style corn
1 Tablespoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup water

In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well.