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6 slices bacon
2 (10 oz.) pkg frozen corn
1 (16 oz.) can cream style corn
1 tablespoon Worcestershire sauce
2 cups water
1/2 cup onion -- chopped
2 cups potatoes -- diced
1 tablespoon sugar
1 tablespoon seasoned salt
1 (16 oz.) can chicken broth
1 cup milk
1/4 cup butter
In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in slow cooker 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 slow cooker with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.
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