6	slices	bacon
2	pkgs.	frozen corn (10 oz. each)
1	can	cream style corn (16 oz.)
1	tbsp.	Worcestershire sauce
2	c.	water
1/2	c.	onion, chopped
2	c.	potatoes, diced
1	tbsp.	sugar
1	tbsp.	seasoned salt
1	can	chicken broth (16 oz.)
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 Crockery Pot 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 Crockery Pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.